Start by making the almond- butter spreading mixture. Using hand held beaters or even a fork, mix together the soft butter, powdered sugar, powdered almonds, vanilla and almond extracts till smooth.

Cut each croissant into half lengthways. Spread approximately one tablespoon of the almond-butter mixture in each. Close the sandwich. Spread 1/4 the remaining almond-butter mixture along the length of each closed croissant. Sprinkle the flaked almonds equally on the four croissants, pressing them down gently so they stick.

Place on a parchment lined baking tray and bake at 180C (350F) for 10 to 12 minutes, until the tops are golden brown in colour. Let them cool on a wire rack. Dust lightly with powdered sugar, if preferred, before serving.