Ingredients

• 2 , 8 ounce
• 1 , 8 ounce
• 1 , 8 ounce
• 0.5 cups white sugar
• 1 large egg , separated, divided
• 2.25 ounces sliced almonds
• 1 tablespoon white sugar
• 0.5 cups confectioners' sugar
• 2 tablespoons water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. 2 Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.
3. 3 Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.
4. 4 Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.
5. 5 Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.
6. 6 Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.
7. 7 Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.
8. 8 Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.

Nutrition per serving