Almond Croissants

moved to BostonSkye A Table in Venicescience behind those telltale flaky layers is pretty amazinglaminates the dough layerswater evaporates into steam in the oven, the butter traps the steam in the dough, and the increased pressure forces the layers to puff up.

Full disclosure: I received A Table in Venice from Clarkson Potter, but all views are my own.