MAKE THE Sweet Almond FILLING:

Cream together the butter and sugar until light fluffy and pale yellow. Mix in the salt and almond extract. Beat in the egg until just combined and then stir in the almond paste flakes and about 1 cup of the slivered almonds. Set aside.

MAKE THE DOUGH: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt. Then add the cream cheese and butter to the dry ingredients and pulse about 6 times. Next, add the milk and almond extract and blend until it’s just starting to come together into a loose dough.

Turn the dough out onto a Silphat baking mat or a piece of parchment paper and knead very lightly for just 4-5 strokes. DO not to overwork the dough or it will be tough, don’t worry about getting it smooth.  Sprinkle the top of the dough lightly with flour and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the butter mixture down the center of the dough.

MAKE THE BRAID:  Using a sharp knife make diagonal cuts at 1″ intervals on each side of the long sides of the dough(on either side of the almond filling) making wide strips. Do not cut into the center filling area. Fold strips, one from one side and then one from the other side in diagonal strips, over the filling. Pinch ends so the filling doesn’t spill out. It will look like a large braid. Using the  Silphat baking mat or the parchment paper carefully transfer your braid to a baking sheet. At this point you can cover it with plastic wrap and refrigerate the braid overnight, or you can bake it. Brush the pastry braid with the egg wash mixture and bake in the 425 degree oven for 20-22 minutes, until the dough golden brown on top and the filling is set.

Let the the warm braid cool for about 30 minutes on a wire rack, while it is cooling make the almond glaze.

Make the Almond Glaze:

To make the glaze: whisk together the powdered sugar, almond extract, and milk in a small bowl or measuring cup. ONCE the braid has cooled for 30 minutes, drizzle the glaze over the over the top of the braid. Sprinkle with sliced almonds, slice, serve and enjoy!