Sprinkle 1 tablespoon flour on a work surface and place cold butter on it.

Sprinkle butter with 1 teaspoon flour, then press and roll out using a rolling pin.

Scrape butter from rolling pin and continue to work until it forms a smooth mass without hard lumps.

Quickly knead in 1/4 cup flour to keep the butter cold.

Shape the butter mixture into a small rectangle on plastic wrap, then cover with another sheet.

Roll the butter into a 9x6-inch rectangle.

Wrap in plastic and refrigerate.

In a large bowl, dissolve active dry yeast in warm milk.

Add the beaten egg, sugar, and salt; beat until smooth.

Stir in the remaining flour to form a soft dough.

Turn dough onto a floured surface, cover, and let rest for 5 minutes.

Roll into a 14x10-inch rectangle with the short side toward the bottom.

Unwrap the refrigerated butter mixture and position it on the dough 1 inch above the bottom edge and 1/2 inch from each side edge.

Fold the top half of the dough over the butter and pinch the edges to seal.

Turn dough a quarter turn to the right and sprinkle lightly with additional flour.

Lightly roll into a 16x8-inch rectangle.

Fold the bottom third of the rectangle up and the top third down, like folding a business letter, to make a 5-1/2x8-inch rectangle (one turn).

Rotate dough a quarter turn to the right, then lightly roll into a 16x8-inch rectangle and fold into thirds again (second turn).

Repeat rotating, rolling, and folding two more times for a total of four turns. Refrigerate for 10-15 minutes if the butter gets soft.

Wrap the dough in plastic and refrigerate for 30 minutes.

For the almond filling, beat almond paste, sugar, and egg in a bowl until smooth.

Set aside.

Roll the dough into a 22x7-inch rectangle.

Cut lengthwise into fourteen 1/2-inch strips.

Twist each dough strip, zigzagging it on ungreased baking pans to form a tree shape.

Brush with egg yolk.

Dot with almond filling.

Decorate with candied cherries (quartered green and red).

Let rise in a warm place until doubled, about 20 minutes.

Bake at 350°F (175°C) for 15-20 minutes or until golden brown.

Cool on wire racks.

Combine confectioners' sugar, water, and almond extract in a bowl.

Drizzle over pastries.