Almond Croissants

Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes.

Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until mixture resembles fine meal, about 15 seconds. Add egg, butter, brandy, vanilla, and salt; process until mixture is smooth and creamy, 2 to 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer mixture to an airtight container. Cover and chill until mixture is firm, at least 30 minutes or up to 4 days. (If refrigerating more than 30 minutes, uncover and let stand at room temperature 15 to 30 minutes before using.)

Preheat oven to 375°F. Spread 2 tablespoons almond paste mixture onto cut side of each croissant bottom. Sandwich with croissant tops. Spread 1 tablespoon almond paste mixture onto top of each assembled croissant. Sprinkle croissants evenly with remaining 1/2 cup sliced almonds (about 1 tablespoon each), pressing gently to adhere.

将羊角面包放在大框烤盘上。烘烤直至将杏仁切成薄片，顶部为5至8分钟，将淡黄色棕色。让羊角面包在烤盘上冷却15分钟。用糖粉装饰。杏仁羊角面包最好在烘烤的那一天食用。