For the butter: Heat the butter in a heavy-duty saucepan
over very low heat until it melts. Simmer
gently until the foam
rises to the top of the melted butter. Remove from heat and skim
off the foam with a spoon.
Line a mesh strainer
with a few layers of cheesecloth
or gauze and place over a bowl. Carefully pour the warm butter through the cheesecloth-lined strainer into a bowl, leaving behind any solids from the bottom of the pan.
For the syrup: In a small saute pan over medium heat, melt
the butter until it begins to shimmer. Add the almonds and saute until lightly golden brown. Add the syrup and almond extract
and cook until heated through. Keep warm.
For the French toast
: In a small baking dish
, whisk together the eggs
, yolks and sugar
until smooth. Add the half-and-half, almond extract, vanilla extract and salt and whisk
Heat 2 tablespoons of the clarified butter
in a medium saute pan over medium heat until it begins to shimmer. Dip one of the croissants in the egg mixture for 10 seconds, flip and soak another 10 seconds. Carefully put the soaked croissant
into the hot butter cut-side down and cook until golden brown and a crust
has formed, about 1 1/2 minutes. Flip and cook until the bottom is crisp
and golden brown as well, about 1 minute. Repeat for the remaining croissants.
Serve hot with the almond butter syrup. Garnish with mint
leaves and sprinkle confectioners' sugar over the top.