Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil paper. Set aside.

In a large bowl, add the flour, and baking powder. Whisk to combine.

Add the soy milk, melted, cooled, and vegan butter.

Use a rubber spatula to stir and bring the ingredients together. When it starts to be difficult to stir, lightly flour your hands and knead the dough to bring it together into a dough ball.

Set the dough aside for 10 minutes.

Meanwhile, prepare the almond paste filling. In a large bowl, stir almond flour, sugar, almond extract, and melted, cooled vegan butter until it forms a paste that is a bit sticky, and easy to roll into small balls. If too dry, add 1-2 teaspoons of water to bring together. Set aside.

Lightly add flour to the benchtop, release the pastry dough made before, and sprinkle some extra flour on the top of the dough.

Roll the dough into a 12.5-inch x 10.5-inch rectangle. Divide the rectangle in half from the smaller sides using a pizza cutter. Then, cut out triangles - see pictures above above.

Bring one of the triangle in front of you and roll it again to spread it out, making sure the larger base of the triangle is wide enough to form a lovely croissant shape.

Grab 1 tablespoon of almond paste from the previous bowl, roll it into a small cylinder that is less wide than the larger sides of the triangle so it fits in.

Place the almond paste at the bottom part of the triangle - opposite to the pointy bit and start rolling to form a croissant shape.

Place each prepared almond croissant pastry onto the baking sheet, leaving a thumb of space between each.

Brush the top with almond milk and press a few sliced almonds on top of each croissant.

Bake for 25 minutes or until golden brown on top.

Remove from the oven and immediately brush the top with melted vegan butter.

Cool down on a wire rack. When they reach room temperature, dust some powdered sugar on top.