Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch cake pan with parchment paper.

Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal seams of dough to prevent separation.

Roll almond paste to size of dough in the pan. Trim with a knife or a pizza cutter. Set aside.

Combine mascarpone, sugar, and egg yolk in the bowl of an electric mixer. Mix until well combined and smooth with no lumps remaining. Spread mixture evenly on top of dough. Place reserved almond paste layer on top of cheese mixture.

Unroll remaining tube of dough. Place on top of almond paste layer. Seal all seams and ensure dough covers almond paste layer. Whisk egg white. Brush top of dough with egg wash. Sprinkle almonds evenly over dough. Sprinkle 1 tablespoon sugar evenly over almonds.

Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and let cool.

Meanwhile, mix confectioners’ sugar and water in a bowl to create glaze. Drizzle over top of cooled Danish.