You are very welcome, Thomas.

I would definitely prefer to use Betsy's recipe but after doing a search, some time ago, for a recipe for Almond Croissants, I decided that the whole process was beyond what I could realistically do. I believe, from what I found out, that the puff pastry dough used for croissants is different than the Pepperidge Farms frozen puff pastry dough, and, also different than filo dough, both of which are also labor intensive when made from scratch. The fact that the Twice-Baked Almond Croissants recipe seems doable appealed to me. DH and I both love Almond Croissants, as you must:-) Speaking of labor intensive...good luck with your move Thomas!