ALMOND BEAR CLAWS
These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.
Provided by FrancesC
Categories Bread Yeast Bread Recipes
Time 2h25m
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
- 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 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
- Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- 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. Brush onto one edge of each strip. 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 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
- Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 36.3 g, Cholesterol 10.3 mg, Fat 26.4 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 156.8 mg, Sugar 5.7 g
BEAR PAWS
Make and share this Bear Paws recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 50m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Mix together all dry ingredients together except vanilla and sugar.
- Cut in butter.
- Work into dough.
- Break off small pieces and put in bear paw mold.
- Bake in preheated 350° oven for 20 minutes.
- Roll in vanilla sugar while still hot.
Nutrition Facts : Calories 288.2, Fat 13.3, SaturatedFat 6.6, Cholesterol 25.9, Sodium 70.3, Carbohydrate 41.3, Fiber 1.7, Sugar 25.3, Protein 3.2
BRAISED BEAR PAWS
Make and share this Braised Bear Paws recipe from Food.com.
Provided by Fawndog
Categories One Dish Meal
Time 1h41m
Yield 4 Bear paws, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In dutch oven brown meat in butter. Mix wine, water, salt, pepper, clove & sage together, add onions & simmer 1 hour longer. If additional liquid is needed, add more wine & water.
Nutrition Facts : Calories 450.6, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 912.4, Carbohydrate 5.3, Fiber 0.8, Sugar 1.9, Protein 0.9
CHOCOLATE-DIPPED BEAR PAWS
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator up to three days; undipped cookies can be stored at room temperature up to one week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
- Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
- Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.
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