Make almond filling: melt butter in a small saucepan, add almonds; cook, stirring constantly, over heat until browned lightly. Process almond mixture with remaining ingredients until smooth.

Preheat oven to 220°C.

Cut pastry in half. Roll one half into a neatly trimmed 12cm x 25cm rectangle; place on an oven tray. Spread sieved jam over centre. Place almond filling on pastry leaving a 2cm border around the edge.

Roll remaining pastry into a neatly trimmed 13cm x 27cm rectangle; fold in half lengthways. Brush pastry on both sides with egg white. Cut through folded edge of pastry at 2cm intervals leaving a 2cm border down long side of pastry strip.

Brush around edge of pastry strip on oven tray with egg white. Carefully unfold cut pastry strip, place over almond filling. Press edges of pastry together using your thumb and the back of a knife to make a decorative edge. Brush evenly with egg white; sprinkle with sugar.

Bake jalousie for 5 minutes. Reduce oven to 200°C; bake for a further 10 minutes or until golden brown.