The croissant pastry is lovely and flaky but the amount of almond paste is tiny and only in the very centre. This may be because they are frozen and very small until they defrost and proof.
I followed the directions & took them out of the freezer and put them on a parchment paper lined cookie sheet Overnight, so they could proof. Walking into my kitchen this morning,I could already smell deliciousness - before even baking them. 12 minutes in my oven and they were ready. They were light and airy - the almond flavour was delicate but clearly present. Yum!