Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.

Finely chop the almonds (a food processor is helpful for this). Reserve 2 tablespoons for garnish.

Stir together finely chopped almonds, cinnamon, and 2 tablespoons of honey to make a thick paste.

Unroll and separate the crescent rolls into 8 triangles. Divide the almond mixture among the crescent rolls, placing large tablespoonfuls in the thick end of the triangle. Roll tightly and place on prepared cookie sheet.

Bake for 11-14 minutes, until golden brown. Let cool before glazing. Note: glaze just before serving.

To glaze: heat remaining 1 tablespoon of honey in a small microwave safe bowl for just a few seconds, until it’s more liquid. Brush onto the tops of each crescent roll and sprinkle with reserved almonds.

Store in an airtight container for up to 3 days. These are best stored unglazed (it gets sticky). You can also freeze unglazed croissants for up to one month.