6 Almond Croissants

Wasn't sure what to expect from croissants made with yesterday's bake, but these tasted fresher than plenty of full-price ones I've had. The flaked almonds on top stayed crisp, and the twice-baked texture held up even after a quick warm in the oven.

Love that these are made from unsold croissants—feels good to reduce waste. The twice-baked texture is perfectly crispy on the outside and soft inside, with plenty of flaked almonds on top.

The frangipane on these is so generous it almost feels like a filled pastry rather than a croissant, and the flaked almonds on top stayed crisp even after a quick warm-up in the oven. The twice-baked idea is clever, because you'd never guess they started out as unsold ones.