Directions

1. In a small bowl, combine 1 tablespoon sugar, warm water, and yeast. Let sit for 8 minutes or until yeast begins to bubble and foam.

2. In the bowl of an electric mixer, cream butter with remaining 2 tablespoons sugar until light and slightly fluffy, about 5 minutes. Add egg and mix until blended.

3. Stir proofed yeast, half-and-half, and flour into the mixer bowl until just combined and a soft, workable dough has formed; if necessary, add more flour 1 tablespoon at a time, up to 3 tablespoons. Wrap in plastic food wrap and let chill in the refrigerator for 1 hour.

4. Preheat oven to 400°. Cut dough into 2 equal pieces and roll each into a 10-inch circle. Cut each circle into 8 triangular wedges. With the wide end closest to you, place a small dollop (1/2 teaspoon) of almond paste near the bottom of the wedge. Roll up toward the pointy end, enclosing the paste. Continue until all of the wedges are rolled.

5. Transfer rolls onto a baking sheet covered with a Silpat liner (or parchment paper) and let rise in a warm place for 30 minutes. Brush each roll with the beaten egg and sprinkle with pearl sugar and slivered almonds.

6. Bake for 8-10 minutes.