Gluten Free Puff Pastry Almond “Croissants”

1 batch homemade gluten free puff pastry (The recipe makes a 500g/about 1lb block of puff pastry, you'll need the full amount for these puff pastry "croissants".)

subheading: Almond frangipane filling:

70 g (½ stick + 1 tbsp) unsalted butter, softened

100 g (½ cup) caster/superfine or granulated sugar (For a slightly sweeter almond frangipane filling, you can increase the sugar to 125g or ½ cup + 2 tablespoons.)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

¼ tsp almond extract (optional but recommended)

1 US large/UK medium egg, room temperature

150 g (1½ cups) almond flour or finely ground almonds

¼ tsp salt

subheading: You'll also need:

1 US large/UK medium egg, whisked (for egg wash)

60 g (⅔ cup) flaked almonds

1 to 2 tbsp powdered/icing sugar, for dusting the baked puff pastry almond "croissants"

Directions at theloopywhisk.com

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