1 1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1 1/4 cups half-and-half cream1/4 cup sugar
1/4 teaspoon salt
1 egg white
1 egg yolk
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
1 tablespoon milk
2 cups Powdered Sugar
In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.
In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.
For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
Lightly beat 1 tablespoon of water and remaining egg yolk; brush over dough. Sprinkle with almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
Place 2 cups powdered sugar with 1 tablespoon of milk in a bowl and mix well. Drizzle over bear claws.