While the oven is getting ready, brush a 9x13-inch glass baking dish with some of the melted butter.
Place a sheet of dough in the bottom of the dish. Brush the top with melted butter.
Repeat the same process for 7 times to yield 8 buttered layers.
Sprinkle the buttered dough with a third of the prepared almond filling, distributing it evenly.
Add another 4 sheets of dough, brushing each with melted butter, then cover the top with half of the remaining filling.
Repeat with 4 more sheets of dough, more melted butter, and the remaining filling.
Finally, add 8 sheets of dough, brushing each with melted butter. (If you have some leftover dough; freeze and store for another use.)
Using a sharp knife and leaving a 1⁄2-inch solid border around the sides of the pan, slice the dough lengthwise into four 1 1⁄2-inch-thick columns.
Then make diagonal cuts every 1 1⁄2 inches across the columns to create a pattern of diamond shapes.
Brush the top layer generously with melted butter, and top each diamond of dough with a blanched or whole almond.
Transfer to the oven and bake for about 30 minutes until it turns brown and looks ready.
Remove the baking dish from the oven and reduce the heat to 300°.
Brush with more melted butter. Bake again until lightly golden for about 30–35 minutes more.