Like miniature Danish pastries, very crisp and flaky. Like all pastries made with this dough, these should be eaten on the day they are baked. The assembled, sliced unbaked pastries can be wrapped and frozen, then baked directly from the freezer.
½ recipe Incredibly Quick Puff Pastry Dough, or a 17-ounce package frozen puff pastry dough, defrosted but still well chilled
1cupsugar, plus more as needed
1egg, lightly beaten
1cup chopped almonds
Divide the dough in four equal pieces, cutting straight down with a large sharp knife. Keep three of the pieces of dough refrigerated while you roll the first piece.
Sprinkle 2tablespoons of the sugar on a work surface. Roll out the dough on the sugar to a neat 10 × 6-inch rectangle about ⅜inch thick. As you roll, turn the dough over once or twice to coat both sides with sugar. Lightly brush the surface of the rectangle with beaten egg; then sprinkle with 2tablespoons of the sugar and ¼cup of the chopped almonds. Roll a rolling pin gently over the surface of the dough, so that the sugar and almonds adhere. Starting with one of the short ends, roll up the dough tight, pressing the seam to seal. Wrap in plastic wrap, chill, and repeat with remaining dough. Chill about ½ hour to firm up the dough.
Preheat the oven to 375°F. Place a layer of sugar on a large plate or sheet of wax paper. Slice the rolls about ⅜inch thick and dip both cut sides in the sugar, coating them very lightly. Place the slices, cut side down, on two ungreased baking sheets (nonstick sheets work well). Bake9 or 10 minutes, or until the bottoms of the cookies are nicely glazed with caramel. Working quickly, turn the cookies over with a spatula. Continue to bake until both sides are nicely glazed, 5 or 6 minutes longer. (Watch these cookies carefully; they can burn easily.) Transfer to a wire rack to cool. Serve at room temperature or slightly warm.