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1
Heat oven to 375u00b0F. Line cookie sheet with parchment paper.
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2
In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later.
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3
To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
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4
Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
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5
On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
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6
Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
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7
Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom.
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8
With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
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9
Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart.
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10
Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough.
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11
Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
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12
Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
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13
Drizzle cooled glaze over each pastry.
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14
In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.
