- 1/3 cup almond paste
- 2 3/4 cups ground almonds
- 1/2 cup white sugar
- 1/4 tsp salt
- 2 tablespoons butter
- 2 egg whites
- 1 teaspoon almond extract
- puff pastry dough
- 1 egg + 1 tablespoon water
- 3 tablespoons sliced almonds, for garnish
- Beat the almond paste with an electric mixer to break it apart. Add the ground almonds, sugar, and salt; mix for several minutes. Stir in the butter, egg whites, almond extract and beat on high speed until for a 2-3 minutes.
- Roll out the dough on a lightly floured surface (or between plastic wrap) into a rectangle that is about 8 inches wide and 1/4 inch thick. Cut the dough in half lengthwise, and then cut each line into 4 inch squares. Here’s a great video to show the technique for filling and sealing each pastry.
- Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Fill a pastry bag with the almond filling and pipe a stripe of filling down the center of each square. Whisk together the egg and water and brush onto one edges of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top.
- Use a fork to seal the edges. Place the bear claws at least two inches apart on baking sheets, and cut slits in the top.
- Bake in the preheated oven until almonds are toasted and pastry is golden brown, check after 20 minutes.
- Move them to a cooling rack and allow them to cool.
- Mix 1 cup of powered sugar with 1/4 tsp of almond extract and just enough milk to have a drizzling consistency. Decorate your bear claws and enjoy!
(They’re best to be eaten the day you make them. They still tasted great on the second day, but they weren’t very crispy anymore.)