• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil paper. Set aside.
• In a large bowl, add the flour, and baking powder. Whisk to combine.
• Add the soy milk, melted, cooled, and vegan butter.
• Use a rubber spatula to stir and bring the ingredients together. When it starts to be difficult to stir, lightly flour your hands and knead the dough to bring it together into a dough ball.
• Set the dough aside for 10 minutes.

Almond Paste

• Meanwhile, prepare the almond paste filling. In a large bowl, stir almond flour, sugar, almond extract, and melted, cooled vegan butter until it forms a paste that is a bit sticky, and easy to roll into small balls. If too dry, add 1-2 teaspoons of water to bring together. Set aside.
• Lightly add flour to the benchtop, release the pastry dough made before, and sprinkle some extra flour on the top of the dough.
• Roll the dough into a 12.5-inch x 10.5-inch rectangle. Divide the rectangle in half from the smaller sides using a pizza cutter. Then, cut out triangles - see pictures above above.

Assembling the croissant

• Bring one of the triangle in front of you and roll it again to spread it out, making sure the larger base of the triangle is wide enough to form a lovely croissant shape.
• Grab 1 tablespoon of almond paste from the previous bowl, roll it into a small cylinder that is less wide than the larger sides of the triangle so it fits in.
• Place the almond paste at the bottom part of the triangle - opposite to the pointy bit and start rolling to form a croissant shape.
• Place each prepared almond croissant pastry onto the baking sheet, leaving a thumb of space between each.
• Brush the top with almond milk and press a few sliced almonds on top of each croissant.
• Bake for 25 minutes or until golden brown on top.
• Remove from the oven and immediately brush the top with melted vegan butter.
• Cool down on a wire rack. When they reach room temperature, dust some powdered sugar on top.