Liz's famous bear claws — almondy delicious!
Ingredients
- 1½ cup butter
- 1 pkg dry yeast
- ¼ cup warm water
- ¼ cup sugar
- 3 eggs
- ½ tsp. Salt
- 5 oz. can evaporated milk
- 4 cups flour
- 1⅓ cup unsifted powdered sugar
- 1 can almond paste (7 or 8 oz.)
- 1 tsp. grated lemon peel
- ¾ cup almonds, finely chopped
- sliced almonds
Method
- Melt 1 cup butter; cool to 110º.
- Dissolve yeast into warm water. Stir in sugar, 3 egg yolks, salt, evaporated milk, and cooled butter. Pour into 3 ⅓ cup flour and stir.
- Cover and chill 24 hours.
- To make the almond filling, stir remaining butter, powdered sugar, remaining flour, and almond paste until crumbly. Beat in lemon peel, 2 egg whites, and almonds.
- Roll out dough to 13½x27 inches. Cut lengthwise in 3 long rectangles (4½x27). Divide almond paste and roll lengthwise into long rope; flatten. Fold pastry over filling, overlapping slightly. Cut each into 6 segments; arrange seam side down on 3 greased baking sheets. With sharp, floured knife, slit ½ inch, ¾ inch deep; fan bear claw.
- Brush with remaining 1 egg white. Cover with sliced almonds & granulated sugar. Let rise, uncovered, in warm place.
- Bake at 300º for 20 minutes, or until golden brown.
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