Almond Bear Claws

Almond Bear Claws

Made  times
FrancesC 318

"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."
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2 h 25 m servings 419 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  5. Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.


  • Editor's Note:
  • Get the recipe for Blitz Puff Pastry.
  • For more tips, read the article about Breakfast Pastries.
  • Cook's Note:
  • This recipe makes enough filling for about six dozen bear claws. You can cut the recipe down, but I like to make a big batch because 1) it keeps indefinitely in the freezer 2) it's harder to make in small quantities (it's more difficult to grind almonds in a food processor in small amounts), and 3) the filling is delicious in coffee cakes and other baked goods.


  1. 25 Ratings

Most helpful positive review

Loved this recipe. I used frozen puff pastry(where you find the frozen pie pastry) It comes in sheets already rolled out, which makes it fast and easy. After baking, I brushed a glaze made with ...

Most helpful critical review

I prefer to make a recipe exactly as written the first time. This was probably the most difficult, expensive snack I have ever made. The almond paste would not break down but jumped through the ...

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Loved this recipe. I used frozen puff pastry(where you find the frozen pie pastry) It comes in sheets already rolled out, which makes it fast and easy. After baking, I brushed a glaze made with ...

I definitely recommend making your own puff pastry for this one. I used a recipe I found on Google called "Quick Puff Pastry." After I ran out of my homemade dough, I used up some store bought...

Pretty good... I would recommend NOT putting sliced almonds on top because they burn in the oven. A sugary glaze would be a million times better. Really good with coffee. They don't keep really ...

My rating is mostly for the filling of these almond wonders! I love how the almond flavor is intensified with the Amaretto and almond flavoring. I used my mouli to grind the almonds--the fine ...

Very time consumning but the end result is wonderful once u have time on your hands try it.

these were great! i made them preety small so i got about 32 bear claws. thanks for the recipe, it wasreally easy to follow

The filling was superb. That is all I needed to use in another recipe.

Made it with two filling recipes, one from this recipe, one from a pignoli recipe. People like the filling from this recipe better because it has better almond flavor. However, it is more labor ...

These were delicious! I made the blitz puff pastry and it got 10 bear claws (I may have rolled the dough too thick). The filling makes enough to fill at least another batch of puff pastry. I mad...

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