• Preheat oven to 400℉. Line a baking sheet with parchment.

Make Frangipane

• Cream butter and sugar just until smooth- but do not beat it until fluffy. Add eggs gradually, mixing until incorporated. Stir in almond flour, all purpose flour, and extract just until combined. Set aside.

Assembly and Baking

• Remove puff pastry sheets from packaging.  Working with one at a time, unfold onto lightly floured work surface.  Use a rolling pin to very lightly roll pastry in all directions, just to smooth and even out shape.
Dough should not be rolled so much that it extends in size more than about 1/2 inch on all sides. If you roll your pastry too flat, your finished baked pastries will be flat and tough!
• Cut dough one direction on each of the 2 folded creases.  Cut dough just one more time the other direction, down the center, creating 6 even rectangles. 

  Place rectangles evenly spaced on baking sheet, repeat with second pastry sheet. 
• Using a knife, lightly score each rectangle about 1/4 inch in on all sides.  You do not need to cut all the way through the dough- but if you do, no worries!
• Add about 1½-2 tablespoons frangipane to the center of each pastry. Gently spread, keeping the filling toward the center and not extending past the score line. Top with a few sliced almonds.
• Bake pastries in preheated oven until pastry is puffed and edges are very lightly golden brown, around 15 minutes, but all pastry brands and ovens bake differently. I'd set a timer for 10-12 and then keep an eye on them!
• Remove pan from oven and let cool until just warm (or completely cool).

Finish and Glaze

• Combine glaze ingredients adding milk/water very slowly just until it comes together in a nice drizzly consistency. If it's still too thick, add more drop by drop so you don't overdo it.
• Sprinkle each pastry with powdered sugar (I use a small fine mess sieve for even sprinkling) and drizzle with glaze.