Ingredients
8
8 servings
- •⅓ cup superfine sugar
- •¼ cup unsalted butter, softened
- •2 large egg yolks
- •¼ teaspoon almond extract
- •1 cup ground almonds
- •1 tablespoon all-purpose flour
- •1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
- •1 egg
- •1 tablespoon water
- •2 tablespoons sliced almonds, or to taste
- •2 tablespoons superfine sugar, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
- Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on bottom edge to make the "claws". Transfer pastries to a baking sheet.
- Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
- Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 354
- Carbohydrate: 30g
- Fat: 22g
- Fiber: 1g
- Protein: 10g
- Sugar: 12g
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