Almond croissants are soaked in sweet syrup so we start with this! Pour the water and sugar into the hand held saucepan and add a piece of lemon and orange peel (just cut a piece using a sharp knife).

Boil this for 3-4 minutes then turn off and allow to cool before adding the shot of Amaretto (Di Saronno) and stirring through.

Leave for 1hr until fully cooled (or put in the fridge to speed process up!)

Once cooled, pour into a large bowl.

Cream together butter with sugar and a dollop of vanilla bean paste using a stand mixer at medium speed.

Mix through one egg at a time, beating the ingredients as you add each egg.

Next add the almond meal and flour before beating slowly on low speed until it is all incorporated.

Prepare a tray with baking paper on top.

Cut the croissant on an angle using a serrated bread knife, from the outside and ¾ through – don’t cut all the way to the end!

Gently open the croissant and lay flat.

Using both of your hands, hold the croissant open with the inside part facing down and soak in the bowl of syrup for 1 sec.

Hold the croissant above the bowl, let it drip and then close it gently and let it drip for a further 20 seconds on each side or until it stops dripping.

Place the almond croissant onto the tray (open) and repeat steps 2-6 with each croissant.

Fill each croissant with almond cream using the piping bag covering the entire base.

Close the almond croissant and pipe one straight line of almond cream over the top (down the middle) before dunking it into a plate of flaked almonds.

Repeat steps 7-8 for your desired number of croissants.

Place the tray of almond croissants in the oven at 180°C/356°F for 25 minutes or until almond flakes turn nutty/golden brown.