1 C. sliced almonds, divided
1/2 C. granulated sugar
1/4 C. all-purpose flour
1 whole egg
1 egg yolk
1/2 t. almond extract
1 pkg frozen puff pastry sheets, thawed
2 red baking apples such as Jonathan
1/4 C. apricot jam, warmed
powdered sugar, optional
Vanilla ice cream or thawed, frozen whipped topping, optional
Preheat oven to 400. Grate 3/4 C, of the almonds. In a bowl, combine almonds, granulated sugar, flour, whole egg, egg yolk, and almond extract; mix well and set aside. Unfold one pastry sheet onto lightly floured baking stone. Roll into a 10-1/2" square. Prick pastry sheet.
Spread almond mixture evenly over pastry to within 1 inch of edge. Cut apples lengthwise in half, core and them slice apple halves crosswise into 1/4-inch slices. Arrange slices in overlapping pattern over filling.
Cut remaining pastry sheet into nine 1-inch strips using a pizza cutter or sharp knife. Moisten outer edge of dough on baking stone with water. Arrange 5 of the strips diagonally over apples, twisting dough and pressing edges to seal; trim off any extra dough. Arrange and press remaining four strips of dough around edge of pastry; forming an even border.
Bake 30-35 minutes or until pastry is puffed and golden brown. Cool at least 10 minutes. Spread warm jam over apples and pastry. Brown remaining ovens in a toaster oven or in a dry skillet. Coarsely chop browned almonds and sprinkle over pastry. Optionally, sprinkle with sugar. Cut pastry into squares and optionally serve with ice cream or whipped topping.