Dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes.

Combine flour, salt, and remaining sugar; cut in cold butter until coarse crumbs form.

Add egg and heavy cream to yeast mixture; add to flour mixture and stir to form a stiff dough.

Divide dough in half; cover and refrigerate for 3 hours.

Beat almond paste, brown sugar, and softened butter until smooth.

On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle.

Spread almond paste filling down the center third of dough to within 1/2 in of edges.

Beat egg and water; brush over edges of dough.

Fold sides over filling; seal seam and edges.

Place seam side down on greased baking sheet.

Cut five to six small slits in top.

Cover and let rise in a warm place for 30 minutes.

Bake at 375°F for 20-25 minutes or until golden brown.

Cool completely.

Combine confectioners' sugar, almond extract, and milk to achieve desired glaze consistency.

Drizzle glaze over coffee cakes.

Sprinkle with sliced almonds.