BEAR CLAW FILLING

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Equipment
• Stand mixer fitted with the paddle attachment
(handheld mixer can also be used)
• Spatula

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  • 2

Ingredients

  • 4 ounces(114 g) almond paste
  • 2 ounces (57 g) sugar
  • 1 teaspoon vanilla extract
  • 2 ounces (57 g) unsalted butter
  • 1 egg
  • 2 1/4 ounces (64 g) graham cracker crumbs,
  • breadcrumbs or cake crumbs
  • 1 ounce (28 g) all-purpose flour

Preparation

Step 1

Combine almond paste and sugar in the mixer fitted with the paddle attachment.
2. Mix for two minutes on low speed to break up the almond paste. It should be in small sugar coated pieces.
3. Add the butter, vanilla extract and mix on low speed for one minute until the ingredients come together.
Then increase the speed to medium and mix an additional 1-2 minutes until smooth.
4. Add the egg, mix on low speed for 30 seconds and then increase the speed to medium and mix until
smooth 1-2 minutes.
5. Add graham cracker crumbs, mix on low speed to combine.
6. Add flour, mix on low speed just until the flour disappears.
Note: Bear Claw Filling may be made in advance and stored in the refrigerator 3-5 days. It can be also frozen
up to one month. Thaw in the refrigerator overnight before using. The recipe may also be doubled.

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