Name: Twice-Baked Almond Croissants
Cook time: 2 1/2 hr
Total time: 20 hr
Yield: Makes 8 pastries
Ingredients: 3/4 cup granulated sugar; 1/2 cup water; 1 vanilla bean; 1/4 cup fresh orange juice; 1/2 cup natural almonds (2 1/2 ounces); 1/4 cup granulated sugar; 1/4 cup almond paste (not marzipan; 2 ounces), cut into pieces; 5 tablespoons unsalted butter, softened; 1 large egg; 1 tablespoon rum; 1/2 teaspoon pure almond extract; 8 (day-old) croissants; 3/4 cup sliced natural almonds (3 ounces), toasted; Confectioners sugar for dusting; a pastry brush, parchment paper

Brushed with sweet orange syrup, filled with almond cream, and covered with toasted almonds, even the most run-of-the-mill store-bought croissants are transformed into something heavenly.

Cooks' note:

•Orange syrup and almond cream may be made, and almonds may be toasted, 1 day ahead and chilled, covered.

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