At Lune, like everything else we do, almond croissants are not exactly made the traditional way. Classically, an almond croissant will be flat, and I hate to say it, often rather sad looking. The old-school way to make almond croissants is to bake them between two trays, such that they are squashed during their second bake. This seemed like madness to me — why would you want to lose the definition of all those beautiful layers, and in the process, the crunch and flake of that buttery pastry. So, I developed a recipe and technique for the almond croissant that maintained the integrity of the structure of the croissant, while still incorporating the moist, delicious, cake-like frangipane through the centre. The signature of a Lune almond croissant? The beautiful spine of flaked almonds that stand proud and perfect atop the croissant.