|2||sticks + 3 tablespoons softened butter|
|3||cups all-purpose flour|
|⅛||teaspoon ground cloves|
|½||cup cocoa powder|
|¾||cup ground filberts or almonds|
|8||ounces good-quality chocolate|
|Blanched slivered almonds|
Heat oven to 350 degrees. Thoroughly coat 3 bear paw molds or madeleine pans (or make them in batches) with cooking spray. In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.
Press dough into prepared pans and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown. Cool completely.
Melt chocolate and dip wide end of “paw” into chocolate, and place on waxed or parchment paper. Insert four almond “claws” into paw while the chocolate is still wet. Let dry completely. Store covered in an airtight container.