Buttery Almond Croissants With Puff Pastry

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Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
On a lightly floured surface, unroll the puff pastry sheet.
Sprinkle the grated cold butter evenly over the puff pastry, pressing it gently into the dough.
In a small bowl, mix together the almond flour and granulated sugar.
Sprinkle the almond flour mixture over the buttered puff pastry.
Using a sharp knife or pizza cutter, cut the pastry into triangles. For traditional croissant shapes, cut into long triangles.
Starting from the wide end of each triangle, roll the pastry toward the pointed end.
Place the rolled croissants on the prepared baking sheet, making sure the pointed end is tucked underneath to prevent unraveling.
Brush each croissant with beaten egg and sprinkle with sliced almonds, pressing them lightly into the dough.
Bake for 20-25 minutes, or until the croissants are golden brown and puffed up.
Allow to cool on a wire rack for 5-10 minutes.
Dust generously with powdered sugar before serving.