Hi Natasha, We're happy you enjoyed this blog post. We haven't tested making croissants with almond flour, so we can't say for sure if it would be successful. Having made croissants many times, knowing the amount of effort and time that goes into it, I would not add almond flour, for fear of ruining the croissants and wasting all that time and money on ingredients. Croissants are unlike any baked good described in the blog post. They are delicate, and already contain a high amount of fat from the butter. Adding more fat from the almond flour could really affect the texture and rise. Even if adding almond flour didn't ruin your croissants, I'm not sure what the benefit would be. That being said, you are welcome to experiment. Unfortunately, I can't tell you what an ideal ratio would be. Hope that helps and happy baking! 

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