Almond Bear Claws Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the dough.

Cold water: Helps bring the dough together without making it too sticky.

Almond paste: The star of the filling, providing a sweet and nutty flavor.

Sugar: Adds sweetness to the almond filling.

Egg white: Helps bind the almond filling together.

Vanilla extract: Enhances the flavor of the almond filling.

Egg yolk: Used for brushing the dough to give it a golden brown finish.

Sliced almonds: Adds a crunchy texture and extra almond flavor on top.

When cutting the butter into the flour, use a pastry cutter or two knives to ensure the mixture resembles coarse crumbs. This will help create a flaky texture in the dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the bear claws denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• cold water - Substitute with milk: Milk can add a richer flavor and a bit more tenderness to the dough.

• almond paste - Substitute with marzipan: Marzipan is sweeter and has a similar texture, making it a good substitute for almond paste.

• sugar - Substitute with honey: Honey can add a different sweetness profile and moisture to the filling.

• egg white - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can mimic the binding properties of egg whites, making it a good vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract can enhance the almond flavor in the bear claws.

• egg yolk - Substitute with milk: Milk can be used as a wash to give a similar golden finish to the pastry.

• sliced almonds - Substitute with chopped pecans: Chopped pecans provide a similar crunch and a slightly different nutty flavor.

• To keep your almond bear claws fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• For longer storage, place the bear claws in an airtight container and refrigerate. This will extend their freshness for up to a week.
• If you want to enjoy them later, consider freezing. First, let the bear claws cool completely on a wire rack.
• Once cooled, wrap each bear claw individually in plastic wrap to prevent freezer burn.
• Place the wrapped bear claws in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
• When ready to eat, thaw the bear claws at room temperature for a few hours or overnight in the refrigerator.
• To regain that freshly baked texture, reheat the thawed bear claws in a preheated oven at 350°F (175°C) for about 5-10 minutes until warm and slightly crisp.
• Enjoy your almond bear claws with a cup of coffee or tea for a delightful treat!

• Oven Method: Preheat your oven to 350°F (175°C). Place the bear claws on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through and the almond filling is soft and gooey again.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the bear claws directly on the toaster oven rack or on a small baking sheet. Heat for 8-10 minutes, checking frequently to ensure they don't over-brown. This method is great for achieving a crispy exterior.

• Microwave Method: Place the bear claws on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. This method is quick but may not retain the crispiness of the pastry.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bear claws in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method helps maintain a crispy texture.

• Stovetop Method: If you prefer a more hands-on approach, you can use a skillet. Heat a non-stick skillet over medium-low heat. Place the bear claws in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming. This method can help retain the flaky texture of the pastry.

• Oven: Used to bake the bear claws at the specified temperature of 400°F (200°C).

• Baking sheet: Lined with parchment paper to place the bear claws on for baking.

• Parchment paper: Prevents the bear claws from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to combine the flour and cold butter, and to mix the almond paste filling.

• Pastry cutter: Helps to cut the cold butter into the flour until the mixture resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Rolling pin: Rolls out the dough into a rectangle on a floured surface.

• Knife: Cuts the dough into strips after folding it over the almond filling.

• Pastry brush: Brushes the egg yolk mixture onto the bear claws before baking.

• Wire rack: Cools the baked bear claws after they come out of the oven.

Prepare the filling ahead: Mix the almond paste, sugar, egg white, and vanilla extract the night before and store in the fridge.

Use a food processor: Quickly combine flour and butter using a food processor to save time on cutting butter into flour.

Chill the dough efficiently: Place the wrapped dough in the freezer for 15 minutes instead of refrigerating for 30 minutes.

Pre-cut parchment paper: Have pre-cut sheets of parchment paper ready to line your baking sheet quickly.

Batch baking: Double the recipe and freeze extra bear claws for future use, reducing prep time for the next batch.