Almond Bear Claws Recipe

In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120-130 F. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.

Place dough onto a well floured surface; roll into a 21-in. X 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. X 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. X 12-in. rectangle.

Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.

For filling, in a mixing bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise.

Roll each portion into a 12-in. square; cut each square into three 12-in. X 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.

Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.

Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375 for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

Per Serving (excluding unknown items): 312 Calories; 18g Fat (51.7% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 198mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.