Ever find yourself craving something so decadently delightful that it feels like a warm hug from a chocolatey bear? That’s exactly where this Easy Chocolate Bear Claw Recipe steps in, making you forget the chaos of daily life. It’s like biting into a cloud of cocoa bliss—simple, satisfying, and sure to make everyone around you wonder how you managed to create such magic in the kitchen.
Steps
- Use an electric mixer to break apart almond paste in a large bowl. Add ground almonds, sugar, and a pinch of salt, mixing until smooth. Incorporate butter, egg whites, almond extract, and amaretto liqueur, beating until the mixture is fluffy, then set aside.
- Roll out half of the puff pastry dough on a lightly floured surface into a rectangle, about 8 inches wide and 1/4 inch thick. Trim the edges and cut the dough in half lengthwise to create two strips, each about 4 inches wide.
- Preheat your oven to 400°F (200°C) and prepare baking sheets by lining them with parchment paper.
- Fill a pastry bag with the almond mixture and pipe a stripe along the center of each dough strip. Mix an egg with water, brush along one edge of each strip, fold over the filling, and seal gently. Brush with egg wash, sprinkle with sliced almonds, cut into 3-4 inch pieces, and make 1/2 inch slits along the sealed edges to form “claws.”
- Place the pastries at least two inches apart on the baking sheets, refrigerate, and repeat with the remaining dough. Bake for 25 to 30 minutes until the pastries are golden and the almonds are toasted.
- Allow the pastries to cool, then dust with confectioners’ sugar before serving.
Ingredients
- ? cup almond paste
- 2 ¾ cups ground almonds
- ½ cup white sugar
- 1 pinch salt
- 2 tablespoons butter
- 2 egg whites
- ½ teaspoon almond extract
- 2 teaspoons amaretto liqueur
- 3 pounds puff pastry
- 1 egg
- 1 tablespoon water
- 3 tablespoons sliced almonds (for garnish)
- 3 tablespoons confectioners’ sugar (for dusting)
Nutritional Values
Total Nutritional Values for Entire Recipe | Calories: 10,056 | Total Fat: 624g | Saturated Fat: 168g | Cholesterol: 240mg | Sodium: 3,768mg | Total Carbohydrate: 864g | Dietary Fiber: 24g | Total Sugars: 144g | Protein: 240g | Vitamin C: 0mg | Calcium: 1,680mg | Iron: 72mg | Potassium: 5,712mg
FAQ
- Can I prepare the almond bear claws in advance?
- Yes, you can prepare both the puff pastry dough and the almond filling ahead of time. The pastries can also be frozen before baking, making it easier to serve them fresh when needed.
- How should I store leftover almond bear claws?
- Almond bear claws can be stored in the freezer. They keep indefinitely when frozen, allowing you to enjoy them over time without compromising their quality.
- Can I adjust the quantity of the recipe easily?
- While it is possible to reduce the recipe, it is generally easier to make a large batch. This is because grinding almonds in small amounts can be challenging, and the filling can be used in other baked goods like coffee cakes.
- What adjustments are recommended for baking in a convection oven?
- If using a convection oven, you may want to bake at 375°F for 15 minutes on a lower rack, then at 400°F for another 15 minutes to achieve optimal results. Adjustments may vary based on your specific oven settings.
- Do you have any tips for handling sticky dough and filling?
- The almond filling can be quite sticky, so it’s recommended to use damp hands when working with it. Rolling it out with your hands can also help manage the stickiness.
Tips
- Prepare in advance: You can make the puff pastry dough and almond filling ahead of time. This allows you to freeze the pastries before baking, making it easier to bake fresh bear claws when needed.
- Use damp hands: The almond paste can be quite sticky, so using slightly damp hands can help manage the paste better when preparing the filling.
- Adjust baking time: Keep an eye on the pastries while baking, as some ovens may bake them faster than the recommended 25-30 minutes. Adjust the time to avoid over-baking.
- Experiment with baking temperatures: If using a convection oven, consider reducing the temperature to 375°F initially and then increase to 400°F for the latter part of baking to achieve optimal results.
Equipment
- Electric Mixer – To beat the almond paste and mix the filling.
- Pastry Bag – For piping the almond filling onto the pastry strips.
- Parchment Paper – To line baking sheets, preventing sticking and aiding in cleanup.
