Ingredients
- 1-1/2 cups cold butter, reduce 1/2-inch pieces
- 5 cups all-purpose flour, divided
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups half-and-half cream
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 egg white-colored
- 3/4 cup confectioners' sugar
- 1/2 cup almond paste, cubed
- 1 tablespoon water
- Coarse or granulated sugar
- Sliced almonds
Directions
- Inside a bowl, toss butter with 3 cups flour until well coated refrigerate. Inside a large bowl, combine yeast and remaining flour.
- Inside a saucepan, heat cream, salt and sugar to 120-130. Increase yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
- Place dough onto a properly floured surface roll right into a 21-in. x 12-in. rectangle. Beginning in a short side, fold dough in thirds, developing a 12-in. x 7-in. rectangle. Give dough one fourth turn roll right into a 21-in. x 12-in. rectangle. Fold into thirds, beginning having a short side. Repeat, flouring surface when needed. (Don't chill dough in between each moving and folding.) Cover and chill for 4 to 24 hrs or until firm.
- For filling, in a tiny bowl, beat egg white-colored until foamy. Progressively add confectioners' sugar and almond paste beat until smooth. Cut dough in two widthwise. Roll each portion right into a 12-in. square cut each square into three 12-in. x 4-in. strips. Spread a couple of tablespoons filling lower center of every strip. Fold lengthy edges together seal edges and ends. Reduce three pieces.
- Put on greased baking sheets with folded edge facing from you. With scissors, cut strips four occasions to within 1/2 in. of folded edge separate slightly. Repeat with remaining dough and filling. Cover and let increase in a hot place until bending, about one hour.
- Gently beat water and remaining egg brush over dough. Sprinkle with sugar and almonds. Bake at 375 for fifteen minutes or until golden brown. Remove from pans to wire racks to awesome. Yield: 1-1/2 dozen.
Initially printed as Almond Bear Claws in Taste of Home December/The month of january 2002, p25