Almond Bear Claws Recipe -
Almond Bear Claws Recipe
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Almond Bear Claws
These magnificent bakery favorites are easy to make in your own kitchen. See more

Almond Bear Claws

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 pastries Change Servings
  • PREP

    2 hrs
  • COOK

    25 mins

    2 hrs 25 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2009

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 icing sugar/milk and almond flavoring right over the sliced almonds. It was just what they needed for sweetness. My coworkers were calling me at home for the recipe weeks after! An impressive EASY treat. 5+++ stars.

Most Helpful Critical Review
Jul 21, 2013

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 mixer blades in huge clumps. I decided to go ahead to the next step hoping the ground almonds and sugar would help to break down the paste. Wrong. I finally dug in with my hands and crumbled it manually. When it came time to spread using the pastry bag I didn't have the strength to do more than a couple so I enlist hubby. Even he had to take a break. On the last dozen I finally grabbed a handful and manually rolled the almond filling and finished them off that way. Today I had one and I guarantee that for all the work and cost I won't be making these again. They weren't good enough to overcome the hours spent making them.


25 Ratings

Feb 16, 2010

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 pastry I had in the freezer and those claws didn't come out nearly as beautiful or delicious. The other thing I would change next time is adding more egg and sugar to the filling. I found it too think and not quite sweet enough. But still, OH SO GOOD!

Jul 21, 2008

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 well though. Next time I'd half the recipe.

Jun 01, 2009

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 grate for half and the medium grate for the rest. It turned out perfect. I made these as directed, and I would agree that the almonds on top burned. I may next time just skip the egg wash on the top and go with a very light powdered sugar/water drizzle. These are time intensive, but what a feeling of satisfaction at the spectacular end product!

Feb 08, 2008

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

Jun 01, 2010

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

Mar 09, 2010

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


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  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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