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How to Make Almond Bear Claws - A Step-by-Step Guide

Almond bear claws are a delightful pastry that combine the warmth of almond flavor with the flakiness of a buttery, tender pastry. These delectable treats are made with a yeast-based dough and then filled with a sweet almond filling, shaped into a bear claw design, and finished off with a crunchy almond topping.

Originating from Europe, bear claws have been a favored pastry for many generations. With its rich history and irresistible taste, it's no wonder that they continue to be a b...

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Ingredients

  • ⅓ cup almond paste
  • 2 ¾ cups ground almonds
  • ½ cup white sugar
  • 1 pinch salt
  • 2 tablespoons butter
  • 2 egg whites
  • ½ teaspoon almond extract
  • 2 teaspoons amaretto liqueur
  • 3 pounds puff pastry
  • 1 egg
  • 1 tablespoon water
  • 3 tablespoons sliced almonds, for garnish
  • 3 tablespoons confectioners' sugar for dusting

Information

  • Prep Time: 2 hrs
  • Cook Time: 25 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 24
  • Yield: 24 pastries

  • In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  • Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  • Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  • Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge 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. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  • Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

    • Nutrition

    419 cal.

    • Total Fat: 26g
    • Saturated Fat: 7g
    • Cholesterol: 10mg
    • Sodium: 157mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 0mg
    • Calcium: 70mg
    • Iron: 3mg
    • Potassium: 238mg

    Categories

    Breakfast recipes
    Pastry recipes
    Bakery recipes
    Dessert recipes
    Snack recipes