Step 1

Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.

Step 2

For the syrup: Combine the sugar, rum and water in a small saucepan and bring to a simmer over medium-low heat. Simmer until the sugar is dissolved, 4 to 5 minutes. Then remove from the heat and stir in the almond extract. Set aside to cool slightly.

Step 3

For the croissants: Beat the butter and icing sugar together in a medium bowl until light and fluffy. Beat in the eggs one at a time, followed by the almond extract, vanilla extract and orange zest. Add the almond flour, all-purpose flour and salt and mix just to combine.

Step 4

Slice the croissants in half. Dunk the bottom halves into the syrup then transfer to the prepared baking sheet. Spread about two-thirds of the almond mixture onto the cut side of each and divide over the raspberries. Dunk the cut side of each remaining croissant half into the syrup then sandwich on top. Spread the remaining almond mixture over the tops of the croissants and scatter with the sliced almonds.

Step 5

Bake the croissants until golden brown and crisp, 20 to 25 minutes. Allow them to cool slightly or all the way to room temperature before dusting with icing sugar to serve.