236 W Main St, Kutztown, PA 19530

(484) 661-6454

• 1/3 cup almond paste
• 2 3/4 cups ground almonds
• 1/2 cup white sugar
• 1 pinch salt
• 2 tablespoons butter
• 2 egg whites
• 1/2 teaspoon almond extract
• 2 teaspoons amaretto liqueur
• 3 pounds puff pastry
• 1 egg
• 1 tablespoon water
• 3 tablespoons sliced almonds, for garnish

In a large bowl, beat almond paste, almonds, sugar, and salt with an electric mixer. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until it is fluffy.

Then, 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 ¼-inch thick. Cut the dough in half lengthwise to make two 4-inch wide strips. Note: Preheat the oven to 400 degrees F.

Now, 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. 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 4-inch pieces, then cut ½-inch slits into the sealed edge to make the ''bear claws''. Refrigerate and repeat with the second half of the dough.