Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. If using puff pastry, unfold each thawed sheet on a lightly floured surface and lightly roll to 1/16 inch thickness to even out seams. If using phyllo, layer 4-6 sheets, brushing each layer lightly with 1/2 tablespoon melted butter as you stack; trim to a rectangle about 8 x 10 inches.

Using a sharp knife or pizza cutter, cut the prepared pastry into 6 equal rectangles (about 4 x 5 inches each). Transfer rectangles to the prepared baking sheet, spacing about 1 inch apart.

Almond Filling

Make almond filling

In a medium bowl, combine 1 cup almond flour, 1 tablespoon granulated sugar, 2 tablespoons powdered sugar and 1/8 teaspoon fine salt. Add 4 tablespoons softened unsalted butter and 1 large egg; mix with a spatula or electric hand mixer on low until smooth and spreadable. Stir in 1 teaspoon almond extract and 1/2 teaspoon vanilla extract. Scrape down sides and ensure no lumps remain. Taste and adjust sweetness by adding up to 1 tablespoon more granulated sugar if desired.

Transfer the filling to a piping bag fitted with a plain round tip or use a spoon for assembly.

Assembly & Finish

Assemble pastries

Divide the almond filling evenly among the 6 pastry rectangles (about 2 tablespoons per rectangle). Pipe or spoon the filling into the center of each rectangle, leaving a 1/2 inch border around the edges. If you prefer a sealed turnover style, fold one half over and press edges with a fork; otherwise leave open-faced.

Top and egg wash

Beat 1 egg with 1 teaspoon water to make an egg wash. Lightly brush the pastry borders and exposed pastry with the egg wash (avoid heavy application on the filling). Place 2 whole blanched almonds on top of each filling portion (or press into edges for turnovers). Sprinkle each pastry lightly with 1/2 teaspoon granulated sugar.

Bake

Bake in the preheated oven for 14–18 minutes, rotating the pan once halfway, until the pastry is puffed and golden brown and filling is set. If using phyllo (stacked), reduce bake time slightly to 12–15 minutes—watch closely so edges don't burn.

Cool and finish

Remove from oven and allow pastries to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While slightly warm, dust with the optional 1 tablespoon powdered sugar if desired. Let cool to warm or room temperature before serving so filling firms slightly.