Unroll the puff pastry sheets on a lightly floured work surface (or roll out into a square if you have the version that isn't rolled out yet), and cut each sheet into 6 squares for a total of 12.

Separate the egg, and set the egg yolk aside for later.

To make the almond filling, combine the ground almonds, icing sugar, butter, ½ teaspoon almond extract and egg white in a medium bowl.
Divide the almond filling equally among the 12 squares, placing it in the middle of the pastry.

To make 4 almond danishes, on each square fold two of the corners over, using the egg yolk applied with a pastry brush as the glue, and also as a wash over the top. Sprinkle with some sliced almonds.

To make 4 chocolate almond danishes, sprinkle 1 tsp. of chocolate chips each, over top of the almond filling on 4 squares, and then fold the corners using the egg wash as glue and over the top again as an egg glaze.

To make the 4 cherry almond danishes, add 1 tablespoon of cherry pie filling over top of the almond filling, and fold the same way as the others.

Bake the danishes on parchment-lined baking sheet at 400, for about 12 min. until golden brown.

Let the danishes cool on a wire rack, then sprinkle the almond and chocolate almond with a little confectioner's sugar.

To make an almond glaze for the cherry almond danishes, combine 2 tablespoon of icing sugar with ½ teaspoon of almond extract, and 1 teaspoon of milk and stir to fully combine. Drizzle the confectioner's sugar glaze over the cooled cherry almond danishes.