Pre heat oven to 425℉
Line baking sheet with parchment paper.
Add 3/4 cup blanched almonds to a food processor and blitz until nice and fine.
With the processor running, add 2 tbsp heavy (whipping) cream, 1/2 cup powdered sugar, 1/2 tsp almond extract, 1 egg and a pinch of kosher salt and process until fully combined scraping down the sizes as needed.
Sprinkle powdered sugar on a sheet of parchment to stop the pastry from sticking and roll out into 2 rounds. Place a 10" baking pan on top of each pastry round and cut out the pastry all around the pan to make 2 10" rounds.
Place one round on the sheet pan lined with parchment paper and spread the almond paste on top, leaving about a 3/4" gap from the edges.
Using the tines of a fork, seal the edges of the pastry. Sprinkle the top of the pastry with powdered sugar, then paste with egg wash using the 2nd egg. Roll the cut off pieces into a ball then roll out to a 1/4" sheet and cut 1" widths. Twist and set next to the pastry.
Sprinkle the top of the pastry and the twists again with powdered sugar.
Gently push your finger into the center of the pastry, do not break the pastry. Then, using a very sharp knife, score the top of the pastry from the center of the pastry to the outside.
Place the pastry on the oven on the bottom rack and bake for 12-15 minutes or until the pastry has puffed up and turned a golden brown.
Dust with a little more powdered sugar and serve.
