Recipe By FrancesC
Published Jun 19th
Almond Bear Claws
Prep 2h Cook 25m Additional - Ready In 2h 25m
Servings 24 pastries Calories 418.6

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.

Recipe Ingredients

  • ⅓ cup almond paste
  • 2 ¾ cups ground almonds
  • ½ cup white sugar
  • 1 pinch salt
  • 2 tablespoons butter
  • 2 egg whites
  • ½ teaspoon almond extract
  • 2 teaspoons amaretto liqueur
  • 3 pounds puff pastry
  • 1 egg
  • 1 tablespoon water
  • 3 tablespoons sliced almonds, for garnish
  • 3 tablespoons confectioners' sugar for dusting

Cooking Directions

  1. 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. 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. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. 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. 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.

Nutrition Facts

  • Calories 418.6
  • Carbohydrate 36.3 g
  • Cholesterol 10.3 mg
  • Fat 26.4 g
  • Fiber 1.1 g
  • Protein 10.3 g
  • Saturated Fat 6.5 g
  • Sodium 156.8 mg
  • Sugar 5.7 g

Chef's Notes

Get the recipe for Blitz Puff Pastry; For more tips, read the article about Breakfast Pastries; 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. 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 - Read more ...
  2. 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 intensive. My little coffee grinder and I worked very hard to get that 2 3/4 Cups of ground almond out. To - Read more ...
  3. 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 made it a few days in advance and kept it in the refrigerator but it lost its flavor. - Read more ...
  4. these were great! i made them preety small so i got about 32 bear claws. thanks for the recipe it wasreally easy to follow
  5. The filling was superb. That is all I needed to use in another recipe.
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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.
  10. Very time consumning but the end result is wonderful once u have time on your hands try it.