Almond Bear Claws

Ingredients

Pastry

• 1 1/2 cups butter, chilled and cubed
• 5 cups all purpose flour
• 1 package of active dry yeast
• 1 1/4 cups heavy cream
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup confectioners sugar
• 1/2 cup almond paste, cubed
• 1 Tablepoon water
• 1/4 cup granulated sugar
• 3/4 cup sliced almonds

Icing

• 2 egg whites
• 1 teaspoon vanilla extract
• 4 cups confectioners sugar

Directions

1. In a large bowl cut the butter into flour until pea sized crumbs are made. Refrigerate.
2. Heat half and half, sugar, and salt in a sauce pan to a low simmer.
3. Pour over yeast and mix. Let foam for 5 minutes.
4. Mix in 1 egg.
5. Stir in flour mixture until smooth.
6. On a floured surface, roll into a 21 x 12 in rectangle. Fold into thirds starting at short side forming a 12 x 7 in rectangle.
7. Do a quarter turn, roll into 21 x 12 inch again, fold into thirds.
8. Cover and chill dough for at least 4 hours.
9. Preheat oven to 375 degrees F. have ready large baking sheet.
10. In a small bowl, beat the egg white until foamy. Add almond paste and confectioners sugar, mix until smooth.
11. Cut dough in half. Roll each portion into a 12 inch square.
12. Cut each portion into 9 equal pieces, 18 total.
13. Fill each with a little almond paste mixture.
14. Fold in half, seal edges. Cut into the sealed edge to make bear claws.
15. Cover, let rise for an hour.
16. Beat 1 Tablespoon water with remaining egg yolk. Brush over each bear claw.
17. Sprinkle with almonds, then sugar.
18. Bake 15 minutes, or until golden brown.
19. Remove to wire rack, cool.
20. To make icing. Using an electric mixter on low speed, combine the egg whites and vanilla until frothy.
21. Add confectioners sugar gradually and mix until combined.
22. Turn speed up to high and beat 5-7 minutes until mixture forms stiff, glossy peaks.
23. Drizzle pastries with royal icing.