In a stand mixer, combine 2 cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and salt. Mix on low speed until everything is well blended, which takes about 1 minute.

In a microwave-safe bowl, warm the milk and 6 tablespoons of unsalted butter until melted—approximately 1 minute. Stir gently to combine.

Pour the warm milk mixture into the dry ingredients and add one large egg, along with almond and vanilla extracts. Beat on low speed until just combined, then increase to medium-high for about 2 minutes.

Gradually add in 1 ½ cups of the remaining flour while kneading on low speed for approximately 10 minutes until smooth and elastic.

Transfer kneaded dough to a large oiled bowl, covering it with a damp cloth. Allow it to rise in a warm spot for about 1 hour or until it doubles in size.

Combine the filling ingredients in a mixing bowl: melted unsalted butter, almond meal, granulated sugar, one egg, almond extract, vanilla extract, and salt. Stir until it forms a thick paste.

Roll the dough out onto a lightly floured surface into a rectangle measuring approximately 12x18 inches. Spread the filling evenly across the surface.

Starting at one long edge, tightly roll the dough into a log shape and pinch the edges to seal. Cut the log into 12 equal pieces and place each in a parchment-lined baking pan.

Preheat your oven to 350°F while the rolls rise. Bake for about 30 minutes until golden brown.

Let your Almond Sweet Rolls cool in the pan for about 10 minutes. Prepare the frosting and spread generously over the rolls, topping with slivered almonds.