To make the almond frangipane, cream together the almond flour, granulated sugar, and softened butter in a medium bowl until smooth. Add the egg yolk, almond extract, and vanilla extract, and mix until fully combined and creamy. Set aside.

For the Danish, preheat your oven to 400°F then roll out the puff pastry sheet on a lightly floured parchment paper sheet to smooth out any creases. If necessary, roll with a rolling pin and trim the edges to create a neat rectangle, then transfer the puff pastry to the prepared baking sheet.

Using a sharp knife cut out diagonal strips that are about 1 inch wide on both of the ⅓ outer edges of the puff pastry.

To assemble the Danish, spread or pipe the almond frangipane down the center third of the puff pastry. Now starting from the top, fold the strips over the filling, alternating sides to create a braided pattern.

Brush the entire pastry with the egg wash, ensuring an even coating. Sprinkle the sliced almonds over the top, then bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.

To serve, allow the Danish to cool slightly before dusting with powdered sugar. You can also top it with a powdered sugar glaze drizzle if you'd like! Slice and serve warm or at room temperature.

Enjoy your delicious braided almond croissant Danish with a rich almond frangipane center!