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Almond Bear Claws

 Almond Bear Claws
These bear claws are absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate pastry, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. -Aneta Kish, La Crosse, Wisconsin
18 ServingsPrep: 45 min. + rising Bake: 15 min.


  • 1-1/2 cups cold butter, cut into 1/2-inch pieces
  • 5 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups half-and-half cream
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 egg white
  • 3/4 cup confectioners' sugar
  • 1/2 cup almond paste, cubed
  • 1 tablespoon water
  • Coarse or granulated sugar
  • Sliced almonds


  • In a bowl, toss butter with 3 cups flour until well coated;
  • refrigerate. In a large bowl, combine yeast and remaining flour.
  • In a saucepan, heat cream, sugar and salt to 120°-130°. Add
  • to yeast mixture with 1 egg. Beat until smooth. Stir in butter
  • mixture just until moistened.
  • Place dough onto a well floured surface; roll into a 21-in. x 12-in.
  • rectangle. Starting at a short side, fold dough in thirds, forming a
  • 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a
  • 21-in. x 12-in. rectangle. Fold into thirds, starting with a short

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Almond Bear Claws (continued)

Directions (continued)

  • side. Repeat, flouring surface as needed. (Do not chill dough
  • between each rolling and folding.) Cover and chill for 4 to 24 hours
  • or until firm.
  • For filling, in a small bowl, beat egg white until foamy. Gradually
  • add confectioners' sugar and almond paste; beat until smooth. Cut
  • dough in half widthwise. Roll each portion into a 12-in. square; cut
  • each square into three 12-in. x 4-in. strips. Spread about 2
  • tablespoons filling down center of each strip. Fold long edges
  • together; seal edges and ends. Cut into three pieces.
  • Place on greased baking sheets with folded edge facing away from you.
  • With scissors, cut strips four times to within 1/2 in. of folded
  • edge; separate slightly. Repeat with remaining dough and filling.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Lightly beat water and remaining egg; brush over dough. Sprinkle with
  • sugar and almonds. Bake at 375° for 15 minutes or until golden
  • brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 352 calories, 19 g fat (11 g saturated fat), 73 mg cholesterol, 207 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.