Cream 4 tablespoons sugar, butter and almond paste until thoroughly mixed. Gradually add cookie crumbs, mix well. Add milk to moisten and set aside.
Add remaining sugar to roll mix and prepare dough according to package directions. Let rest 5 minutes.
Roll into 24 x 8 inch rectangle. Spread with almond paste, cover evenly with blueberries. Starting on long side, roll up, seal and cut into 8 3 inch pieces. Make 4 evenly spaced slashes part way through each piece, bend into a curve so slashes open slightly.
Place on greased sheet pans and let rise until doubled. Brush with beaten egg.
Bake at 400°F 15 to 20 minutes or until lightly browned. Drizzle with lemon icing. Garnish with sliced almonds