Using the paddle attachment, soften and break up almond paste in your mixer. Add sugar and blend. Add ¼ cup of the whipping cream and blend smooth. Scrape bowl occasionally between stages. Add softened butter and blend. Add remaining cream (if necessary) and blend smooth.
Preheat oven to 375 degrees. Spread paste on both sides of a split day-old Pretzel Croissant. Sprinkle with sliced almonds. Bake for 8-10 minutes until golden brown and amazingly fragrant. Serve immediately or store in a covered container for a couple of days.
Almond topping will last for 10 days refrigerated – make Pretzel Toasts as needed!