Puff pastry "Knots" with almonds and chocolate

Ingredients:

• 1/3 cup (100 g) almond paste
• 1/3 cup sugar + extra for sprinkling
• 55g unsalted butter, cut into small pieces, room temperature
• 2 tbsp. premium flour + extra for working with the dough
• 2 large eggs
• 1 layer (250 g) puff pastry, defrosted
• 60 g dark chocolate, very finely chopped
• 3 tbsp almond flakes, finely chopped

Preparation:

1. Combine the almond paste, sugar, butter, flour, and 1 egg in a food processor and process until smooth. Dust a work surface with flour and roll out the puff pastry into a 12-inch (30 cm) square. Spoon small pieces of the almond filling over the entire surface of the dough, then spread it evenly with a spatula or knife. Cut the dough into three 4-inch-wide pieces. Sprinkle each piece with chocolate.
2. Roll each piece along the long side. Grasp the dough rope by both ends, lift it up, and slap it on the countertop until the dough stretches to about 37 cm. Repeat with the remaining two dough ropes and refrigerate until firm, about 30 minutes.
3. Meanwhile, position 2 racks in the upper and lower thirds of the oven and preheat the oven to 190°C. Line 2 baking sheets with parchment paper.
4. Cut each rope lengthwise down the middle to create 6 long strips. Lay them cut-side up on the counter. Then cut each strip in half crosswise to create 12 7-inch-long pieces. Gently tug on one piece just to lengthen it slightly, then tie it into a tight knot with the cut-sides facing up and the long ends at each end. Repeat with the remaining strips of dough and arrange them on the two prepared baking sheets. Refrigerate for 15 minutes.
5. Beat the remaining egg to coat the dough. Brush each knot with a small amount of beaten egg, then sprinkle generously with chopped almonds and then sugar.
6. Bake, rotating the baking sheets halfway through, until the buns are puffed and golden brown on top and bottom, 22-25 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store at room temperature in a tightly sealed container for up to 2 days..