Add almonds to food processor and process until completely fine.

Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two.

Add in the coconut sugar (or regular sugar) and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor. You may add 1/4 cup of powdered sugar extra at a time if the paste is runny. Add the powdered sugar and pulse in the food processor until it gathers together.

Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper or a silpat.

Note that we use half the puff pastry dough from our original recipe. Save half in a freezer safe Ziplock bag. Use the other half of the puff pastry for this recipe. Roll the dough out to about 1/2" thick (thinner if needed) so it will fit a baking sheet. Transfer the puff pastry to the parchment paper on the baking sheet.

Cut triangles from the left side of the pastry as shown.

Cut 1 inch slits in the top and bottom of the puff pastry as shown. These pieces will create the braid.

Break the almond paste up with your fingers and spread it throughout the center of the puff pastry as shown.

Start at the right side and fold it towards the center. Then braid the pieces by simply laying them over the center and pressing the ends of the dough in.

Fold the left end in and press down into the down to seal up the ends. Prepare egg wash by scrambling one egg with a tablespoon or two of water. Paint the egg wash onto the top of the puff pastry dough.

Sprinkle sliced almonds onto top and sides of pastry dough. Bake in a 400 degree for about 10 minutes and then lower the temperature to 375 for another 20-30 minutes. Wait until the puff pastry turns a light golden brown. Check it often once it reaches this stage and look for the inside parts to firm up. Remove from oven. Sprinkle with powdered sugar and slice into serving sizes. Enjoy warm!!!