-
1
Combine sugar and water in a small saucepan.
-
2
Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture.
-
3
Add pod and bring to a boil, stirring until sugar is dissolved.
-
4
Simmer 1 minute, then remove from heat and stir in orange juice.
-
5
Pulse almonds with 2 tablespoons sugar in a food processor until finely ground.
-
6
Add almond paste and pulse until finely chopped.
-
7
Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes.
-
8
Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well.
-
9
Chill, covered, until set, about 1 hour.
-
10
Preheat oven to 350F.
-
11
Cut croissants in half horizontally.
-
12
Brush insides of croissants (both top and bottom halves) with some orange syrup.
-
13
Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops.
-
14
Spread 1 tablespoon almond cream on each top.
-
15
Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
-
16
Bake croissants in middle of oven until golden brown, 20 to 25 minutes.
-
17
Cool slightly, then dust with confectioners sugar.
