- Preheatovento 400°F (200°C). Line abaking sheetwithparchment paper.
- Roll puff pastry into a 12×8 rectangle to smooth creases.
- Mix ricotta, powdered sugar, almond flour, andalmond extractuntil creamy.
- Cut 1-inch diagonal strips on both sides, leaving the center intact. Spread ricotta mixture down the middle.
- Fold strips over the filling, alternating sides to form a braid. Tuck ends in.
- Brush with beaten egg and sprinkle with sliced almonds.
- Bake for 20–25 minutes until golden brown and puffed.
- Let cool slightly. Dust with powdered sugar, slice, and serve warm.
