Spread the sliced almonds on a lined sheet pan and lightly toast in a 300°F oven for approximately 10 minutes, or until light blonde in color. Remove from the oven and allow to cool.
Place the toasted almonds and confectioner’s sugar into the Electrolux Masterpiece blender. Process for 5 to 10 seconds until the almonds are finely ground.
Slice the day-old (or freshly baked and cooled) croissants in half lengthwise. Pipe or spread 2 to 3 tablespoons of the almond cream onto the center of each and rejoin the halves. Pipe or spread an additional 1 to 2 tablespoons of the cream on top of each croissant and sprinkle with raw sliced almonds, gently pressing them into the almond cream.
Place the croissants on a lined sheet pan and bake at 320°F for 5 to 6 minutes or until lightly browned. Remove from the oven and allow to cool.