Almond Bear Claws

Almond Bear Claws

Almond Bear Claws
These flaky Danish pastries are a time-consuming project, but they’re a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.

In a large bowl beat almond paste with an electric mixer to break it apart.

Add the almonds sugar and salt; continue to mix until the almond paste is no longer lumpy.

Stir in the butter egg whites almond extract and amaretto liqueur on high speed until its as fluffy as you can get it.

Set aside.

Using half of the dough at a time roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick.

Trim the edges of the dough.

Cut the dough in half lengthwise to make two 4 inch wide strips.

Preheat the oven to 400 degrees F (200 degrees C).

Line baking sheets with parchment paper.