Cream until smooth all Filling ingredients, until the almond paste is mixed in well, there will be a few tiny pieces, but thats ok.
Line a large cookie sheet with parchment paper. Unroll 1 can of crescent rolls on one end of cookie sheet width-wise. Pinch all seams together, then use half of the filling and spread it down the center, leaving about 2 inches on each side. Make 1-inch cuts on each long side from the edge of the filling out to edge of roll dough. Criss-crossing each strip over the filling. I bring the top and bottom edges up and over and fold those cut edges over the rest. Now repeat with the other roll of crescent rolls, it's easier to manage one pkg at a time on the cookie sheet. Then press the almond slices on top and bake for 18-22 minutes until golden brown. Let cool for 40 minutes on pan before mixing Icing then drizzle all over each. Cut each loaf into 6 pieces.