Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

Make Almond Filling: In a medium bowl, combine softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt. Mix until smooth.

Make Gingerbread Filling: In a separate bowl, mix brown sugar, flour, melted butter, molasses, cinnamon, nutmeg, ginger, and salt until well combined.

Assemble First Croissant:

Slightly roll out one sheet of puff pastry into a large rectangle. Cut in half lengthwise.

Transfer one half to a prepared baking sheet.

Spread ¼ of almond filling over pastry, leaving a ¼” border. Top with ¼ of gingerbread filling.

Brush edges with egg wash. Cover with second pastry half and press edges to seal.

Brush top with egg wash, then layer with ¼ more of gingerbread and almond fillings. Sprinkle sliced almonds on top.

Repeat Assembly with second sheet of puff pastry and remaining filling.

Chill Assembled Pastries for 15–20 minutes in the refrigerator.

Bake at 375°F for 28–32 minutes, or until deeply golden and puffed. Cover with foil if almonds darken too quickly.

Cool for 10 minutes. Dust with powdered sugar if desired. Slice each pastry into 6–8 servings.