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Preheat the oven to 350F. Grease an 8x8" baking pan with non-stick cooking spray or butter, and then line with parchment paper.
Take the sheet of thawed puff pastry and place it into the bottom of the baking pan, pressing around the edges and into the corners, to make sure that the puff pastry fully covers the bottom. It's okay if some of it is against the sides as well!
Make the almond filling. In a medium bowl, combine the softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt. Mix until well combined.
Spread all of the almond filling mixture in an even layer on top of the puff pastry in the baking pan. Then, sprinkle the top with the chopped chocolate chunks.
Use your fingers to slightly fold the edges and corners over the filling.
Brush the edges with the egg wash. Use your fingers to slightly press down around the edges.
Brush the top of the pastry with the egg wash. Then, generously sprinkle the top with the sliced almonds.
Bake at 350F for 33-38 minutes, until the top is golden brown, and pastry edges are puffed and golden brown. If the almonds start to darken too quickly, cover with foil while baking.
Let cool for 10 minutes. Then dust with powdered sugar, if desired, and cut into 9 squares.