1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the croissants horizontally in half and place them on the baking sheet.

2. For the frangipane add the soft butter and brown sugar to a bowl and mix to combine. Add the egg, orange liquor (optional), and vanilla extract and mix in. Add the ground almonds and 1 tablespoon of the milk and mix to combine. Spread about 2 tablespoons of the frangipane on the bottom half of each croissant and place the top halves on top. Add the second tablespoon of milk to the frangipane and mix in to soften it up a bit. Spread it on top of the closed croissants and sprinkle with sliced almonds.

3. Bake the almond croissants for about 20-23 minutes or until the almonds are slightly roasted. Take out of the oven and let cool down a bit on the baking sheet. Dust the croissants with some confectioners’ sugar (optional) before serving. The almond croissants are best when still warm.