Preheat oven to 375 Fahrenheit.

Place Butter, almond flour, sugar, 1 egg, vanilla and almond extract into the bowl of your stand mixer fitted with paddle attachment mix on low speed for 1 minute until ingredients are incorporated. Turn mixer to medium and whip for 5 minutes scraping bowl as necessary until the almond cream is pale and fluffy.

Crack 1 egg into a small bowl and add 1 tbsp water. Whisk until egg is broken up and small bubbles form. This will be your egg wash!

Take chilled puff pastry out of the refrigerator and unroll, the sheet should be roughly 10"x10". Cut each sheet in half and then each half into 4 strips. Each piece should now be approximately 2.5 inches wide by 5" long giving you a total of 8 pieces. Using my small cookie scoop place 1 scoop (approximately 1 Tbsp) of almond cream onto each piece. Brush edges with egg wash and roll up pressing edges together firmly so the cream is sealed into the centre! It is important to seal the edges as otherwise it will all run out in the oven!

Place the croissants on a parchment lined baking sheet approximately 2" apart and put the whole sheet into the fridge to chill and firm up for 10 minutes.

Take chilled croissants and brush with eggwash using a pastry brush, sprinkle with sliced almonds and place them into the oven for 12-15 minutes until bottoms are slightly browned and tops are golden.