Almond Croissants

Gather the ingredients.

Dissolve the yeast in the warm water for 5 minutes.

Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to hold a shape.

Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.

Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Spread the rectangle with the softened butter and then fold the dough into thirds, like a letter.

Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Fold the dough into thirds again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.

Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Using a sharp knife, cut the dough down the center lengthwise to create two 5-inch by 15-inch rectangles.

Slice each rectangle across widthwise four times to create ten 3-inch by 5-inch rectangles. Finally, cut each rectangle in half diagonally to create 20 triangles.

Pull the tip of each triangle taut, spread a small spoonful of frangipane across each triangle, and then roll the croissants up from the base, curving the ends slightly to make a crescent shape.

Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour until they are nearly doubled in size.

Preheat the oven to 375 F. Whisk the egg and 2 tablespoons of milk together to make an egg wash.

Brush the egg wash across the surface of each pastry and then sprinkle them with the sliced almonds.

Bake the croissants for 14 to 16 minutes until they are puffed and golden brown, and the almonds are toasted.

Sprinkle the powdered sugar over the tops of the warm croissants.