Almond Bear Claws
1/3 C. Almond Paste
2 3/4 C. Ground Almonds
1/2 C. Splenda
1 Pinch Salt
2 Tbsp. Smart Balance Light Buttery Spread
2 Egg Whites
1/2 tsp. Almond Extract
2 tsp. Amaretto Liqueur
3 lb. Puff Pastry
1/4 C. Egg Substitute
1 Tbsp. Water
3 Tbsp. Sliced Almonds, for Garnish
3 Tbsp. Confectioners' Sugar for Dusting
This recipe makes enough filling for about 6 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), &, 3) the filling is delicious in coffee cakes & other baked goods.
2. Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 in. wide & 1/4 in. thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 in. 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 & pipe a stripe of filling down the center of each strip. Whisk together the egg substitute & 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 3-4 in. pieces, then cut 1/2 in. slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate & repeat with the second half of the dough.
5. Bake in the preheated oven until almonds are toasted & pastry is golden brown, 25-30 min. Cool & dust with confectioners' sugar right before serving.
Serving Size: 24 Pastries
Number of Servings: 24
Recipe submitted by SparkPeople user LFERGUSON0.