Almond Bear Claws

I made these bear claws before. It's a little different from the first ones I've made. These ones are just as yummy though.

The main difference is that I sprinkle sugar and almonds on these claws before baking. I also use royal icing instead, because I want the icing to be more crunchy!

Ingredients:

3 sticks of cold butter, cubed

5 cups of all-purpose flour

1 package of active dry yeast

1 1/4 cups of half and half

1/4 cup sugar

1/4 tps salt

2 eggs

3/4 cup powdered sugar

1/2 cup almond paste, cubed

1 Tbs water

Sugar

Sliced almonds

Royal icing

Directions:

1. In a large bowl cut the butter into the 5 cups of flour until pea sized crumbs are made. Refrigerate.

2. Heat half and half, sugar, and salt in a sauce pan until 110-115 F. Pour over yeast and mix. Let foam for 5 minutes. Add 1 egg. Mix. (I didn't have half and half. I mixed half heavy cream with half almond milk to make my half and half.)

3. Stir in flour/butter until smooth.

4. On a floured surface, roll into a 21 x 12 in rectangle. Fold into thirds starting at short side forming a 12 x 7 in rectangle.

5. Do a quarter turn, roll into 21 x 12 inch again, fold into thirds.

6. Repeat steps 4 and 5.

7. Cover and chill dough for at least 4 hours.

8. In a small bowl, beat only the egg white until foamy. Add almond paste and powdered sugar. Combine until smooth.

9. Cut dough in half. Roll each portion into a 12 inch square.

10. Cut each portion into 9 equal pieces, 18 total. Fill each with a little almond paste mixture.

11. Fold in half, seal edges. Cut into the sealed edge to make bear "claws."

12. Cover, let rise for an hour.

Cut strips to make claws:

After an hour of rising:

13. Beat 1 Tbs water with remaining egg yolk. Brush over each bear claw.

14. Sprinkle with almonds, then sugar.

15. Bake at 375 F for 15 minutes, or until golden brown.

16. Remove to wire rack, cool. Drizzle with royal icing. Add more almonds if desired.

17. Enjoy with coffee or tea =]

Bear Claws

My boyfriend loves bear claws, so I attempted to make some for him. These bear claws are filled with almond paste and sprinkled with sliced almonds and icing. They came out very good, and he ate most of them before I could give them away to my friends. This recipe (below) is pretty simple and easy. Enjoy making them!

I started rolling out the dough and folding them and filling them with almond paste:

I cut the "claws" into each one and let them rise before baking:

After baking, I drizzled them with icing:

The finished bear claws:

Recipe:

Ingredients
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
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
Sliced almonds
Directions
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.