I know that chocolate croissants (or, more correctly, pain au chocolat) are the stars of most pastry cases. But personally, if I'm going to eat a pastry for breakfast, it's going to be the chocolatine's less glam cousin, the almond croissant. I love the nutty, sweet filling, and that dusting of powdered sugar on top.
But here's the thing: You don't need to go to the pastry shop to get an almond croissant. Do you know how easy they are to make at home?