Prepare the egg wash by combining egg yolks, whole egg, and milk in a small mixing bowl and whisking until well combined.

Preheat the oven to 400 degrees Fahrenheit.

Lightly flour the work surface to prevent the dough from sticking.

Place the puff pastry rectangle on the floured surface with a long side facing you.

Brush the surface of the pastry with the prepared egg wash.

Liberally sprinkle ground blanched almonds evenly over the egg-washed pastry.

Season with a pinch of salt and freshly ground black pepper.

Using a sharp paring knife, cut the pastry into ten 1-inch wide strips.

Cut each strip into three 4-inch long pieces.

Flip each strip so the almond topping is facing down.

Twist each strip by rolling each end in opposite directions to expose the almond topping.

Place the twisted strips on a parchment paper-covered baking sheet.

Bake in the preheated oven until well-risen and golden brown, approximately 20 minutes.

Remove from the oven and cool completely on a wire rack before serving.

Enjoy the almond twists fresh on the day they are made for the best flavor and texture.