Ingredients:

- 4 croissants

- 1/2 cup raspberry jam

- 1/4 cup almond paste

- 1/4 cup softened butter

- 1 egg

- 1/4 cup sliced almonds

- Olive oil for greasing

- 1 tsp cinnamon

- 1 tsp nutmeg

- 1 tsp vanilla extract

- Powdered sugar for dusting

Direction:

1. Preheat your oven to 350 degrees F (180 degrees C). Grease a baking dish with olive oil and set aside.

2. Slice the croissants in half lengthwise and arrange them in the greased baking dish.

3. In a small bowl, mix together the raspberry jam, almond paste, softened butter, cinnamon, nutmeg, and vanilla extract until well combined.

4. Spread the raspberry-almond mixture evenly on the croissant halves.

5. In a separate bowl, lightly beat the egg. Brush the croissants with the beaten egg, making sure to cover all the nooks and crannies.

6. Sprinkle the sliced almonds on top of the croissants.

7. Bake in the preheated oven for 20-25 minutes, or until the croissants are golden brown and the filling is bubbly.

8. Once done, remove the croissant bake from the oven and let it cool for a few minutes.

9. Dust the croissant bake with powdered sugar for a sweet finishing touch.

10. Serve the raspberry frangipane croissant bake warm, with a cup of hot tea or coffee. Enjoy!