• Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper and set aside.

Simple Syrup:

• To make the almond simple syrup, whisk together sugar, water, almond extract, and vanilla extract in a small pot.
• Heat the simple syrup mixture over medium heat until it comes to a boil (and the sugar has completely dissolved). Set aside to cool.

Almond Filling:

• Make the almond frangipane filling by using a hand mixer or standing mixer. Beat unsalted butter and almond paste together until well combined. Next, add in eggs, cornstarch, and vanilla extract. Mix until well combined.

Assembly:

• With a sharp knife, cut each croissant in half lengthwise. Brush the inside of each half with a little simple syrup.
• Spoon 1-2 Tbsp of almond filling on the bottom half of each croissant. Sprinkle about 1 Tbsp of chocolate chips or chopped chocolate on top of the almond filling.
• Place the tops of each croissant on each croissant. Then, brush the tops of the croissants with a little more simple syrup.
• Then, spoon a little almond filling on top of each croissant (about 1/2 Tbsp or so), then press some sliced almonds and chocolate chips on top of the almond filling.
• Bake for about 12-15 minutes, or until the almond croissants are golden brown. Allow to cool a few minutes, then top with powdered sugar.
• Serve warm, at room temperature, or cold.