Pre-heat your oven to 180*c.

Slice the croissants horizontally through the middle and place the bottom onto a baking tray.

In a bowl beat the butter and caster sugar until light and fluffy.

Beat in the egg and vanilla. Sift in the flour and add the ground almonds, bring together to form a paste.

Divide the almond paste between the croissant bases and smooth.

Halve the blackberries and place 6 halves onto the paste.

Place the lid on the croissant, brush the top with warm apricot glaze, sprinkle over flaked almonds and bake for about 15-20 minutes until crisp and golden.

Leave to cool for a few minutes and serve warm with a little sprinkling of icing sugar.