Almond Danish

For the Pastry

• a half quantity of processor Danish pastry dough, rolled out and ready to use, as above

To make the almond filling, process the almonds and icing sugar together until finely ground. Add the butter, pulse again, then the almond extract and 2 tablespoons of the egg white. (This can be made in advance and kept in the fridge for a week.)

Roll out the pastry into a big square and cut into thirds horizontally. Then cut in half down the middle, giving you 6 rough squares. Take ea