Cream butter with almond paste and sugar making a smooth spread. Spread the mixture evenly over the dough sheet leaving a 1/4 inch border.

Roll dough as tightly as possible starting from the long side. Place roll seamside down on parchment and roll parchment around dough and place in the refrigerator for 20 minutes to chill.

Unroll paper and slice dough into 1/2″ slices and arrange evenly on paper. Place the paper on a baking sheet. Bake at 350 for 14-16 minutes or until spirals are golden and dough is cooked.

While spirals are baking, make glaze:

Mix powdered sugar with almond emulsion and 2 T milk or cream. Stir until smooth. Add more milk if necessary to reach a thick but pourable consistency.

Slide parchment with cooked pastries carefully off of the pan and drizzle immediately with almond glaze and sprinkle with almonds. Store covered at room temperature

Melt butter in skillet. Add almonds, sugar and salt. Cook over medium heat, stirring constantly until almonds begin to caramelize. Be careful they can burn quickly.

Immediately remove them to wax or parchment paper to cool. Store leftovers in a jar in the pantry and use for salads or other desserts.