Twice-Baked Almond Croissants

• 3/4 cup granulated sugar
• 1/2 cup water
• 1 vanilla bean
• 1/4 cup fresh orange juice
• 1/2 cup natural almonds (2 1/2 ounces)
• 1/4 cup granulated sugar
• 1/4 cup almond paste (not marzipan; 2 ounces), cut into pieces
• 5 tablespoons unsalted butter, softened
• 1 large egg
• 1 tablespoon rum
• 1/2 teaspoon pure almond extract
• 8 (day-old) croissants
• 3/4 cup sliced natural almonds (3 ounces), toasted
• Confectioners sugar for dusting
• Special equipment: a pastry brush, parchment paper

1. Combine sugar and water in a small saucepan.
2. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture.
3. Add pod and bring to a boil, stirring until sugar is dissolved.
4. Simmer 1 minute, then remove from heat and stir in orange juice.
5. Pulse almonds with 2 tablespoons sugar in a food processor until finely ground.
6. Add almond paste and pulse until finely chopped.
7. Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes.
8. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well.
9. Chill, covered, until set, about 1 hour.
10. Preheat oven to 350F.
11. Cut croissants in half horizontally.
12. Brush insides of croissants (both top and bottom halves) with some orange syrup.
13. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops.
14. Spread 1 tablespoon almond cream on each top.
15. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
16. Bake croissants in middle of oven until golden brown, 20 to 25 minutes.
17. Cool slightly, then dust with confectioners sugar.

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Taken from www.epicurious.com/recipes/food/views/twice-baked-almond-croissants-103999 (may not work)