Prep Time::30 mins
Cook Time::15 mins
Additional Time::15 mins
Total Time:: 1 hr
Servings::8
Ingredients
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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 16×16-inch square
1 egg
1 tablespoon water
2 tablespoons superfine sugar, or to taste
2 tablespoons sliced almonds, or to taste
Directions
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; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.
Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three 1/2-inch cuts, equally spaced apart on bottom edge, to make "claws." Transfer pastries to a baking sheet.
Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.
Tips
To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.