1 sheet puff pastry, thawed
1 7 oz. box almond paste
1 large egg
1/3 C almonds, sliced or slivered, divided
1/4 C sugar
1/4 C (1/2 stick) unsalted butter, softened
1 Tbsp water
1 tsp vanilla extract
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
In a large bowl or mixer, cream butter and sugar until fluffy and lightened in color. Mix in almond paste, vanilla, and almond extracts, until smooth.
Unfold puff pastry on baking sheet.
Using a sharp knife or pizza cutter, cut thin strips along the long end, that go 2/3 of the way up the pastry, leaving a long, horizontal strip in the center.
In the center, pour almond filling, stretching it out almost to the sides.
Pick up the edge farthest away from you and fold it over the filling.
Continuing with the opposing side, creating a log.
Gently seal the edges of the log and form into a circle. Overlap the ends and press together to seal.
In a small bowl, whisk egg and water, and brush mixture over the ring.
Sprinkle sliced almonds on top and place baking sheet.
Bake for 10 minutes, then reduce heat to 375 F degrees and bake for another 16-18 minutes, or until golden brown.
Let cool for 5-10 minutes before serving.