For an even richer flavor, toast the ground almonds lightly before adding them to the filling. Ensure the puff pastry is cold before rolling it out to prevent it from becoming sticky and difficult to handle. If you don't have a pastry bag, you can use a zip-top bag with a corner cut off. The unbaked bear claws can be frozen for up to a month. Thaw them in the refrigerator overnight before baking.
Almond Bear Claws
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PREP TIME2 hrs
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COOK TIME25 mins
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TOTAL TIME2 hrs 25 mins
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SERVING24 People
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VIEWS127
These exquisite, flaky Danish pastries, reminiscent of delicate bear claws, are a labor of love, perfect for expressing affection through culinary artistry. Ideal for special brunches or festive gatherings, their rich almond filling and buttery layers are sure to impress. Prepare the puff pastry and almond filling in advance for a seamless baking experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol10 mg
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Fiber1 g
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Protein10 g
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Saturated Fat7 g
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Sodium157 mg
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Sugar6 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
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)
02 Step
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)
03 Step
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)
04 Step
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)
05 Step
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)
06 Step
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)
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Adele Simonis
Jun 11, 2025The almond filling is absolutely divine. I added a bit of orange zest for a little extra zing.
Emory Hoppe
Dec 28, 2024These were a huge hit at my brunch! A little time-consuming, but totally worth it.
Albina Ferry
Sep 10, 2024Easy to follow directions. Mine came out perfectly. Thanks for sharing!
Dawn Altenwerth
Jul 22, 2024My puff pastry wasn't as flaky as I hoped. Any tips?
Paul Keeling
May 30, 2024Freezing them before baking is a game-changer. I always have a batch ready for unexpected guests.