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Combine the water and sugar in a small saucepan. Bring to a boil and stir until sugar has dissolved, about 2 minutes. Set aside and let cool.
In a food processor, process together the almond flour and powdered sugar. Add the water, almond extract, egg and softened butter and process until smooth.
Preheat oven to 350 F. Cut each croissant in half and place on a baking sheet. Brush with simple syrup, using about half on each croissant.
Spread about ¼-⅓ cup of frangipane on each bottom croissant half. Sprinkle with chocolate discs if desired. Place the top half of the croissant on top, spread with frangipane and sprinkle with sliced almonds.
Bake for 20-25 minutes or until frangipane is set and lightly golden brown. Remove from the oven and let cool for 5-10 minutes. Sprinkle with powdered sugar and enjoy warm! These are best enjoyed fresh from the oven/the same day they're made.