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Roll out the puff pastry sheet on a lightly floured surface.
Place it on a lined baking tray and lightly divide the sheet into 3 vertical sections.
Cut roughly ½-inch strips along the outer sections, leaving the middle section intact for the filling.
In a bowl, cream together the butter and sugar for 2–3 minutes.
Add the egg, vanilla extract, and almond extract, then mix until well combined.
In a separate bowl, whisk together the almond flour and all-purpose flour.
Add the dry ingredients to the wet ingredients.
Mix until just combined. The filling should be smooth and thick.
Spread the filling evenly over the middle section of the pastry.
Crisscross the pastry strips over the filling, gently pressing the ends into the dough to seal. Continue until the entire braid is formed.
Brush with egg wash and sprinkle with sliced almonds.
Bake at 375°F for 25–30 minutes, or until golden brown.
Broil for 1–2 minutes, if needed, to crisp the top.
Dust with icing sugar before serving.