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Almond Bear Claws Recipe

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These almond bear claws are buttery, flaky pastries filled with a rich almond filling and topped with sliced almonds and sweet glaze. Perfect for breakfast, brunch, or special gatherings, they deliver bakery-style flavor and texture in every bite.

Ingredients

5 cups all-purpose flour (625 g)

2 1/2 cups cold salted butter, cubed

1/2 cup warm water (100–110°F / 120 ml)

4 1/2 teaspoons active dry yeast

1/2 cup granulated sugar (100 g)

1 cup whole milk (240 ml)

2 large eggs, room temperature

1 teaspoon salt

7 ounces almond paste

1 1/2 cups powdered sugar

1/3 cup salted butter, softened

2 large egg whites

1/2 teaspoon almond extract

3/4 cup almond flour

Pinch of salt

1/2 cup sliced almonds

3 cups powdered sugar

8 tablespoons half-and-half

Instructions

  1. Activate the yeast by combining the warm water, 1 tablespoon sugar, and yeast in a large bowl. Let sit for about 5 minutes until foamy.
  2. Add the remaining sugar, milk, eggs, and salt, then mix until combined.
  3. Cut the cold butter into the flour using a pastry cutter or food processor until pea-sized pieces form.
  4. Combine the flour mixture with the wet ingredients and stir until a shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and gently bring it together. Divide into two portions and chill for 2 to 4 hours if sticky.
  6. Roll one dough portion into a rectangle, fold into thirds like a letter, then roll and fold two more times. Repeat with the second portion and refrigerate both for at least 1 hour.
  7. To prepare the filling, beat the almond paste, softened butter, and powdered sugar until smooth.
  8. Add the egg whites and almond extract, mixing until creamy. Stir in the almond flour and pinch of salt.
  9. Roll the chilled dough into a square and cut into strips.
  10. Pipe or spread almond filling down the center of each strip, then fold the dough edges over the filling and seal gently.
  11. Cut the dough into portions and make small cuts along one side to form the classic bear claw shape. Curve slightly.
  12. Place pastries on baking sheets and let rise for about 1 hour until slightly puffy.
  13. Preheat the oven to 375°F (190°C). Brush pastries with egg wash and sprinkle sliced almonds over the top.
  14. Bake for 16 to 20 minutes until golden brown and flaky.
  15. Whisk the powdered sugar and half-and-half together until smooth and drizzle over the cooled pastries.

Notes

Add cinnamon to the almond filling for a warmer flavor.

Drizzle melted chocolate over the glaze for extra richness.

Orange zest brightens the almond filling beautifully.

Use chopped pecans or walnuts for additional crunch.

Raspberry jam pairs well with the almond filling.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze baked pastries for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://chocolatecoveredamy.com/almond-bear-claws-recipe/