Roll the Danish pastry dough to a 12-inch square and place on a paper-lined sheet pan.

Mark the dough into 3 strips, each 4 inches wide and 12 inches long.

Slash the two outermost strips diagonally at 1/2-inch intervals, making downward slashes.

Spread the almond frangipane filling on the center strip.

Fold the slashed pastry over the center strip, alternating a slash from each side to create a braid.

Allow the braided pastry to proof for approximately 50 percent increase in size.

Brush the pastry with egg white to create a golden crust during baking.

Strew the sliced almonds over the egg-washed pastry.

Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 15 minutes, or until golden brown.

Remove the baked Danish braid from the oven and let it cool.

Drizzle the warm water icing over the cooled pastry.