Almond Bear Claws

Recipe View 20 mins Prepare the Almond Filling: In a large bowl, use an electric mixer to break apart the almond paste until smooth. Add the ground almonds, sugar, and salt. Mix until well combined and the almond paste is no longer lumpy. Incorporate the softened butter, egg whites, almond extract, and amaretto liqueur. Beat on high speed until the mixture is light and fluffy. Set aside. (Prep time: 15-20 minutes)

Recipe View 15 mins Shape the Pastries: On a lightly floured surface, roll out half of the puff pastry into a rectangle approximately 8 inches wide and 1/4 inch thick. Trim the edges for a clean look. Cut the rectangle lengthwise into two 4-inch wide strips. (Prep time: 10-15 minutes)

Recipe View 5 mins Prepare for Baking: Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper to prevent sticking. (Prep time: 5 minutes)

Recipe View 40 mins Assemble the Bear Claws: Fill a pastry bag halfway with the almond filling. Pipe a generous stripe of filling down the center of each pastry strip. In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash onto one edge of each strip. Fold the strip over the filling, pressing gently to seal. Brush the top of each pastry with the egg wash and sprinkle with sliced almonds. Cut the filled strips into 3 to 4-inch pieces. On the sealed edge of each piece, make several 1/2-inch slits to create the characteristic 'claw' appearance. Place the bear claws at least two inches apart on the prepared baking sheets. Refrigerate the assembled bear claws while you repeat the process with the remaining dough. (Prep time: 30-40 minutes)

Recipe View 30 mins Bake to Golden Perfection: Bake in the preheated oven until the almonds are toasted and the pastry is a rich golden brown, approximately 25 to 30 minutes. (Bake time: 25-30 minutes)

Recipe View 20 mins Cool and Garnish: Allow the bear claws to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Dust generously with confectioners' sugar just before serving. (Cooling time: 20 minutes)