Almond Bear Claw Pastries

Name: Almond Bear Claw Pastries
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 24 servings
Cuisine: Danish, French, American
Ingredients: 0.5 tsp Almond Extract; 2.75 cups Almond Meal; 0.33 cup Almond Paste; 2 tsp Amaretto Liqueur; 2 tbsp Butter; 1 whole Eggs; 2 whole Egg Whites; 0.5 cup Powdered Sugar; 3 lb Puff Pastry Sheets; 1 pinch Salt; 3 tbsp Sliced Almonds; 1 tbsp Water

Breakfast 🍳Dessert 🍰Snack 🍿 Danish 🇩🇰French 🇫🇷American Low-Carb Low-Sodium Vegetarian 🥦Comfort-Food Pescatarian 🐟

Almond Bear Claw Pastries feature flaky puff pastry enveloping a rich, aromatic almond filling with hints of amaretto and almond extract. Each bite balances buttery crisp layers with a tender, nutty center, topped with toasted sliced almonds and a light sugar dusting. Ideal for brunch spreads, holiday breakfasts, or gifting when you want an elegant bakery-style treat.

Prep2 hrs
Cook25 mins
Serves24
DifficultyMedium

1

In a large bowl, use an electric mixer to break up the almond paste. Add the almonds, sugar, and salt; continue mixing until the almond paste is smooth. On high speed, beat in the butter, egg whites, almond extract, and amaretto liqueur until as fluffy as possible. Set aside.
2

Working with half of the dough at a time, roll it out on a lightly floured surface into a rectangle about 8 inches wide and 1/4 inch thick. Trim the edges. Cut the dough lengthwise to make two strips that are 4 inches wide.
3

Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
4

Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk the egg and water together. Brush this onto one edge of each strip. Fold each strip over the filling and press gently to seal. Brush each piece with the egg wash and sprinkle sliced almonds on top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to form the "claws." Place the bear claws at least two inches apart on the baking sheets. Refrigerate, then repeat with the remaining half of the dough.
5

Bake in the preheated oven for 25 to 30 minutes, until the almonds are toasted and the pastry is golden brown. Cool and dust with confectioners' sugar just before serving.