Almonds, almonds, and more almonds.
What more can we tell you. This delicate pastry is filled with delicious almond flavor. We typically make traditional “Dutch Letters” using this easy recipe, but wanted to turn it into a layered treat, perfect for the New Year. Get ready for some sticky fingers.
1.1 pounds (1 package) Puff Pastry Set the package of puff pastry out to reach room temperature. Pre-heat oven to 350º F. Once the puff pastry has reached room temperature; in a small bowl, combine almond paste, egg and granulated sugar. Mash/stir until ingredients are completely blended. Set aside. Grease an 8x8 pan. Set aside. Roll out puff pastry, cut it into (4) four 8x8 pieces. Lets begin layering. Place one piece of the puff pastry into the 8x8 pan. Then spread 1/3 of the almond mixture over the puff pastry. Repeat this step two more times. Place the last piece of puff pastry on top. Brush top with melted butter and sprinkle with basterd suiker (sugar) and top with sliced almonds (optional, but lets be honest we are here for the almonds). Place into oven and bake for 20 to 30 minutes. Bake time varies by oven. Let cool completely before slicing and serving. 
Ingredients
8 oz Almond Paste
1 Egg
1/4 cup Granulated Cane Sugar
4 tsp Dutch Basterd Suiker (Sugar) - OK to use Super Fine Sugar
1 Tbsp Butter (melted)
Almond Slivers (optional)Instructions