2/3 cup confectioners’ sugar
1/2 cup almond paste
1 egg, slightly beaten, divided
1 (8 ounce) can refrigerated crescent rolls
2 to 4 tablespoons confectioners’ sugar
2 tablespoons sliced almonds
Combine 2/3 cup confectioners’ sugar, almond paste, 2 tablespoons beaten egg (reserve remaining egg for glaze), and salt; beat until smooth.
Unroll dough to form two 13 x 4 inch rectangles. Press perforations to seal. Spread almond mixture lengthwise down center third of rectangles. Fold uncovered dough over almond mixture. Cut each strip into 4 pieces; place on greased cookie sheet, seam side down. Brush surface with remaining egg and sprinkle with 2 to 4 tablespoons confectioners’ sugar. On each piece, cut 4 slashes from one folded edge to center, bending dough slightly to separate slashes. Sprinkle tops with almonds. Bake at 375 degrees F for 12-15 minutes until golden.