GIANT ALMOND CROISSANT

Preheat the oven to 375F. Line 2 baking sheets with parchment paper; set aside.
Make the almond filling. In a medium bowl, combine the softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt. Mix until well combined.
Start with one sheet of puff pastry. On a lightly floured surface or piece of parchment paper, roll the sheet of puff pastry into a large rectangle to slightly flatten.
Then, cut the sheet of puff pastry in half lengthwise. Transfer one rectangle (half of the sheet) to the prepared baking sheet.
Spread 1/4 of the almond filling mixture in an even layer over the pastry, leaving 1/4” border.
Brush the edges with the egg wash, and then top with the other half of the puff pastry sheet. Use your fingers to slightly press down around the edges.
Brush the top of the pastry with the egg wash. Then, spread another 1/4 of the almond filling on top of the pastry. Sprinkle the top generously with the sliced almonds.
REPEAT with this process with the other sheet of puff pastry.
Bake at 375F for 28-32 minutes, until the pastry if puffed and deeply golden brown. If the almonds start to darken too quickly, cover with foil while baking.
Let cool for 10 minutes. Then dust with powdered sugar, if desired, and cut each giant croissant into 8 pieces.
Enjoy!