Yesterday's research involved driving out of our way to the inconvenient
bakery to buy plain and almond croissants that we weren't even hungry
for.  We disected them and decided that our almond filling is better.
It's less gooey and more flavorful.  Their layered flakiness is still
better.  Next time we try less butter.  Actually, we're thinking of
taking a break from croissants and making a detour into almond cookies.
  I'll keep y'all informed.

--Lia