Almond croissant puff pastry swirls

Whisk the melted butter with the sugar, almond extract, vanilla extract and eggs until smooth.

Switch to a spatula and mix in the almond flour and the zest until combined; add a quarter to half cup more almond flour if runny. Set aside.

Lay each puff pastry sheet on parchment paper without rolling; spread half the almond paste over each.

Fold each sheet in half like a book and cut strips about 2 cm wide, about seven per sheet.

Wrap each strip around the fingers into a swirl, like a rose.

Place with room between them on a parchment-lined baking tray; freeze any not baking now.

Brush with a little heavy cream, garnish with sliced almonds and press a thawed cherry into the centre.

Bake at 400F about 25 minutes, until puffed and golden.

Dust with powdered sugar and serve with coffee.