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Bakery Style Almond Bear Claws

Two golden brown almond bear claws topped with white icing drizzle and sliced almonds on a white plate.
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Make flaky, delicious almond bear claws at home using this detailed recipe for enriched yeast dough and sweet almond filling.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup almond paste, softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 cup sliced almonds, for topping
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup sugar, eggs, salt, 1/2 cup softened butter, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms. Add the remaining 1/2 cup flour gradually until the dough is soft but not sticky.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, combine the almond paste, 1/2 cup sugar, 1/4 cup softened butter, egg, and almond extract in a medium bowl. Beat until smooth. This is your frangipane filling.
  5. Shape the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 18 by 12 inches.
  6. Fill and cut: Spread the almond filling evenly over the dough, leaving a 1-inch border on one long edge. Roll the dough tightly along the long edge opposite the border. Pinch the seam closed.
  7. Form the claws: Slice the rolled log in half lengthwise, exposing the layers of filling. Twist the two halves together gently, keeping the cut sides facing up.
  8. Cut into portions: Cut the twisted rope into 8 equal pieces. Place the pieces cut-side up on baking sheets lined with parchment paper. Cover loosely and let rise for 30 minutes.
  9. Bake: Preheat your oven to 375°F (190°C). Brush the tops lightly with water and sprinkle with sliced almonds. Bake for 18 to 22 minutes, until golden brown.
  10. Make the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon almond extract until smooth.
  11. Glaze: Drizzle the warm bear claws generously with the almond glaze immediately after removing them from the oven. Let cool slightly before serving.

Notes

  • For a flakier texture, chill the dough for 30 minutes after the first rise before rolling it out.
  • If your almond paste is stiff, warm it slightly in the microwave for 10 seconds to make spreading easier.
  • Use high-quality almond extract for the best flavor in the glaze.

Nutrition

Find it online: https://cookerycommand.com/almond-bear-claws-recipe-homemade-pastry/