Bear Claw Pastry (Print Version)

# Ingredients:

01 - 1 1/4 cups blanched slivered almonds.
02 - 3/4 cup granulated sugar.
03 - 9 tablespoons salted butter, room temperature.
04 - 3 tablespoons all-purpose flour.
05 - 1 teaspoon almond extract.
06 - 1 teaspoon kosher salt.
07 - 1 large egg, plus 1 egg yolk.
08 - 1 (17.3-oz.) package frozen puff pastry, thawed.
09 - 1 large egg, beaten.
10 - 1/2 cup sliced almonds.
11 - 1 cup powdered sugar.
12 - 3 teaspoons milk.

# Instructions:

01 - Preheat oven to 400°F. Line 3 baking sheets with parchment.
02 - Process almonds and sugar until fine, add butter, flour, almond extract, salt, egg and yolk until smooth.
03 - Roll pastry, cut strips, pipe filling, fold and cut slits for claws. Transfer to baking sheets.
04 - Brush with egg wash, add sliced almonds, chill 30 minutes to 12 hours.
05 - Bake one pan at a time for 16-18 minutes until golden.
06 - Mix powdered sugar with milk, drizzle over cooled pastries.

# Notes:

01 - Chill until pastry is firm to touch.
02 - Bake one pan at a time for best results.
03 - Can fix filling placement while warm.

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