Roll a sheet of puff pastry to a 9" x 15" rectangle.
Evenly spread raspberry preserves on the bottom half of the rectangle (note: the raspberry spread will form a 15" x 4½" rectangle at the bottom of the pastry).
Sprinkle the almond pieces in a row along the top of the raspberry rectangle.
Fold the top half of the puff pastry over the raspberries and almonds. Press lightly to seal.
Working from the open edge of the puff pastry, slice the folded pastry into 4 even rectangles. Brush each lightly with a whipped egg to seal them so they hold together while baking.
Make three slits in each rectangle - starting the slits approximately one ½" from the top of the folded pastry.
Twist each of the slits sealing the ends with your fingers. Roll the pastry over itself working from the top.
Brush the tops of each pastry with the whipped egg. Sprinkle with raw sugar. Place on a a non-stick cookie sheet or parchment paper and bake for 18 - 22 minutes at 400 degrees F. Cool on a wire rack before serving. Dust with powdered sugar if desired.