Add <quantity>200<unit>g</unit></quantity> of unsalted softened butter and <quantity>200<unit>g</unit></quantity> of sugar to a large bowl

Mix until combined

Add <quantity>2</quantity> large eggs and whisk until combined

Add <quantity>200<unit>g</unit></quantity> of almond flour and <quantity>60<unit>g</unit></quantity> of all-purpose flour and mix to combine

Add <quantity>1<unit>tbsp</unit></quantity> of rum and mix to incorporate. The frangipane is ready

Preheat the oven to <temperature>175<unit>°C</unit></temperature>

Open <quantity>2</quantity> croissants transversally over a tray lined with parchment paper

Brush both halves with a generous amount of simple syrup and let the croissants absorb it

Spread 1 tbsp of the Frangipane on the inside of each croissant and close them. Add another tbsp on top, without spreading it

Place <quantity>2<unit>tbsp</unit></quantity> of laminated almonds on top of each croissant and press against the Frangipane to make them stick

Bake for 15m until the almonds are golden brown

Sprinkle with powdered sugar to taste. The almond croissant is ready

Enjoy!