ALMOND BEAR CLAWS Recipe

Ingredients

recipe makes enough filling for about six dozen bear claws. You can cut the recipe down, but I like to make a big batch because:
1/3 1/3 1/3 cup almond paste
2 3/4 2 3/4 3/4 cups ground almonds
1/2 1/2 1/2 cup white sugar
1 1 1 pinch salt
2 2 2 tablespoons butter
2 2 2 egg whites
1/2 1/2 1/2 teaspoon almond extract
2 2 2 teaspoons amaretto liqueur
3 3 3 pounds puff pastry
1 1 1 egg
1 1 1 tablespoon water
3 3 3 tablespoons sliced almonds, for garnish
3 3 3 tablespoons confectioners' sugar for dusting
Directions
8 1/4 to 4 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.
to 400 oven to 400 degrees F. 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.
●Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
25 to 30 preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.
Footnotes
1 1) 1) it keeps indefinitely in the freezer
2 2) to to harder to make in small quantities (it's more difficult to grind almonds in a food processor in small amounts), and
3 3) 3) the filling is delicious in coffee cakes and other baked goods.

Amount Per Serving Calories: 419 | Total Fat: 26.4g | Cholesterol: 11mg Sodium: 173mg Total Carbs: 36.3g Dietary Fiber: 1.1g Protein: 10.3g