Giant Almond Croissant

1. Bake Puff Pastry

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, lay out the thawed puff pastry, and bake it in the oven for about 10 minutes until it puffs up and turns golden brown. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 20 to 30 minutes until the pastry is fully puffed and deeply browned. Remove from the oven and allow to cool slightly.

2. Prepare Almond Filling

While the pastry is baking, in a medium bowl, mix together granulated sugar, melted unsalted butter, kosher salt, blanched almond flour, one large egg, dark rum, and almond extract until the mixture becomes creamy and homogeneous.

3. Assemble Croissant

Use a serrated knife to carefully split the cooled pastry horizontally into two layers. Spread two-thirds of the almond filling over the bottom layer, then place the top layer back on and gently press down to sandwich the filling.

4. Add Toppings and Bake

Sprinkle the remaining almond filling, sliced almonds, and a pinch of flaky salt over the top of the croissant. Return to the oven and bake for another 20 to 25 minutes at 350°F (175°C), until the nuts are toasted and the topping is golden brown.

5. Cool and Serve

Allow the Giant Almond Croissant to cool for a few moments before transferring it to a cutting board. Dust with confectioners' sugar, slice into servings, and enjoy.