Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. In a medium mixing bowl beat 1 egg white and almond paste with an electric mixer on medium speed until combined. Add granulated sugar, brown sugar, and vanilla; beat about 1 minute or until smooth.
On a lightly floured surface, unfold each sheet of pastry. Roll pastry into a 12x10-inch rectangle. Cut each rectangle into six 5x4-inch rectangles. Spoon 1 rounded tablespoon of the almond mixture onto each rectangle, spreading slightly. Top each with 2 teaspoons of the jam. Moisten outside edge of pastry with water. Fold each rectangle in half lengthwise to make a 5x2-inch pastry; gently press edges to seal.
Place pastries on the prepared baking sheet. Using a sharp knife or kitchen scissors, cut five 1/2-inch slits along the sealed side of each pastry. Curve each pastry slightly with the slits on the outside. Brush with 1 lightly beaten egg white and sprinkle with almonds.
Bake for 20 to 25 minutes or until golden. Cool on baking sheet on a wire rack.