Prepare the croissant dough through step #9 in the recipe. After the dough is chilled for 2 hours proceed with rolling and forming the Almond Croissants.

Line 2 baking sheets with parchment paper or a silicone baking mat. Roll the chilled dough to a 24” long x 16” wide rectangle. With the long side facing you, fold the top half of the dough over the bottom half to form a 24” long x 8” wide rectangle.

Starting from the left, measure along the top edge of the dough and make a mark at 2”. Using a pizza cutter or sharp knife, make a diagonal cut from that mark to the bottom left edge of the dough. Save the piece that you cut off.

Working from left to right, measure and mark 4” increments along the bottom edge of the dough. Working from left to right, measure and mark 4” increments along the top edge of the dough. You should have a pattern of one top mark between two bottom marks. Starting from the top left, make a diagonal cut to the next mark on the bottom edge, forming a triangle. Then cut from the bottom to the next top mark. Continue this pattern to cut 11 alternating triangles and one 1/2 triangle end piece. Save the 1/2 triangle piece you cut from the end of the dough.

Unfold the triangles and cut each in half along the joint so you have a total 22 triangles. Unfold the 1/2 triangle pieces which you cut from either end. Pinch them together to form 2 more triangles.

Place a heaping teaspoon of almond filling in the wide end of each triangle. Fold the wide end of the triangle over the filling. Pinch on either side of the filling to enclose it. Continue rolling the dough towards the pointed end. Holding on to the tip and gently tug as you roll to stretch out the end of the dough. Place the croissant, point down and bend either end towards the middle to form the crescent shape.

Set the croissants on the prepared baking sheets, 3” apart. You should fit a dozen croissants per half sheet pan. Cover with plastic wrap and set in the refrigerator overnight. (see note)

In the morning. Take the croissants out of the refrigerator. Allow them to proof at room temperature for 1-2 hours. The exact time needed for proofing will vary depending the temperature of your kitchen. They should be at least 50% larger than they started and feel airy and puffy.