Combine almond paste, mascarpone, almond extract, powdered sugar, and half of amaretto in a food processor and process until smooth, adding remaining amaretto as needed.
Toast almonds in oven or a pan until fragrant. Carefully and slowly melt milk, dark or a combination of chocolate (Belgian Callebaut highly recommended) in a double boiler – do not heat above body temperature!
Split fresh croissants and slather 1-2 TBS almond cream into each. Drizzle with chocolate and sprinkle with toasted almonds.
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