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Bear Claws
posted by Marlen 09-15-100 3:36 PM
Bear Claws
1/4 cup butter or margarine
1/2 cup powdered sugar
1 egg, beaten
4 ounces almond paste
1/2 cup powdered sugar
cinnamon-sugar mixture
Sugar
Chopped almonds
Prepare butter cream filling as follows: Cream together 1/4 cup margarine with 1/2 cup powdered sugar. Set aside.
Prepare Almond filling as follows: Beat egg with a fork. Measure 1/2 of beaten egg and mix with almond paste and 1/2 cup powdered sugar until well blended. Set aside.
Divide Danish dough into thirds. Refrigerate 2 of the thirds. To prepare each third: Roll dough on lightly floured board into a 24" strip. Cut strip in half. Using half of strip, spread center 1/3 with layer of butter-cream filling; top with thinner layer of almond filling. Fold up one side; brush edge with water; fold up other side; pinch to seal; brush away flour from board and sprinkle with sugar and chopped almonds. Brush top of folded dough with water and sprinkle with cinnamon-sugar mixture.
Turn over onto sugar-almond mixture; roll lightly with rolling pin. Brush top with water; sprinkle with cinnamon-sugar and turn this onto sugar-almond mixture. Roll lightly with rolling pin. Cut this strip into 6 rolls; cut each roll partially through at 3 intervals, making 4 "fingers"; squeeze bottom section lightly to separate the "fingers". Place on lightly greased cookie sheet.
Repeat process with second half of dough. Bake at 375 for 10-12 minutes. Remove to cooling rack and drizzle lightly with thin icing.
Repeat whole process with remaining dough.
