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In a small bowl, combine 1 Tbsp. sugar, warm water and yeast. Let sit for 10 minutes or until yeast begins to foam. In the bowl of an electric mixer, cream butter with remaining 2 Tbsp. sugar until light and fluffy. Add egg and mix until blended. Stir in proffed yeast and half & half. Add flour into the mixer bowl until just combined and a soft workable dough is formed. Wrap in plastic wrap and chill for 1 hour. Preheat oven to 400 degrees. Cut dough into 2 equal pieces and roll each into a 10-inch circle. Cut each circle into eight equal triangular wedges. With the wide end closest to you, place 1/2 tsp. almond past near the bottom of the wedge. Roll up toward the pointed end. Continue with all wedges. Transfer rolls onto a baking sheet and brush with egg wash and sprinkle with almonds and sugar. Let sit in warm place for 40 minutes to rise, bake for 8 - 10 minutes.
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