Roll out the croissant dough and cut into triangles.
Spread almond paste on each triangle.
Roll the dough starting from the wide end.
Place on the baking sheet and let them rest.
Brush with egg wash and sprinkle with sliced almonds.
Bake until golden and let cool slightly.
Dust with powdered sugar before serving.
Notes
Keep the dough cold while working with it.
• Roll the dough evenly for uniform baking.
• Almond paste can be homemade or store-bought.
• Let the croissants rest before baking to puff up.
• Watch closely in the oven to avoid over-browning.