1/2 c. sliced almonds, divided
1 T. Sugar
1 container (8oz.) sour cream
1/2 c. powdered sugar
1/4 tsp almond extract
1 1/2 c. frozen whipped topping, thawed
12 large strawberries, sliced
1 orange
Preheat oven to 400 degrees. Unfold pastry onto large stoneware. Finely chop 1/2 of the almonds and combine with 1 T. sugar. Sprinkle mixture evenly over surface of dough. Lightly press almond mixture into dough using spatula.
Using pizza cutter, cut dough lengthwise into 3 strips, and crosswise into 4 squares for a total of 12 squares. Separate squares evenly over surface of stoneware. Bake 16-18 minutes or until puffed and golden brown. Remove from stoneware to cooling rack and cool completely.
Place remaining almonds in a saute pan. Cook over medium-high heat for 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat. Coarsely chop and set aside.
Whisk sour cream, powdered sugar, and almond extract in bowl. Fold in whipped topping. Split open each pastry square; arrange sliced strawberries into the bottom of each square. Top each with about 2 heaping tablespoons of filling and sprinkle with chopped almonds. Top with more strawberries. Zest orange over strawberries. Place tops of pastry shells over filling and serve.
