Homemade Almond Bear Claws: A Delightfully Flaky and Nutty Treat

Almond bear claws are a classic pastry, instantly recognizable by their distinctive shape and delicious almond filling. While they might seem intimidating to make at home, with this detailed guide, you can create bakery-worthy almond bear claws in your own kitchen. This recipe breaks down each step, from preparing the dough to achieving that perfect golden-brown bake, ensuring a rewarding and delicious outcome. Get ready to impress your friends and family with these delightful treats!

What are Almond Bear Claws?

Almond bear claws are a type of pastry traditionally made with a laminated dough, similar to that used for croissants or danishes. This dough is folded with butter multiple times, creating layers that separate during baking, resulting in a flaky, light texture. The pastry is filled with a sweet almond paste, shaped to resemble a bear’s claw, and often topped with sliced almonds and a glaze.

Why Make Almond Bear Claws at Home?

* **Freshness:** Homemade bear claws are always fresher than store-bought ones.
* **Control over Ingredients:** You can use high-quality ingredients and customize the recipe to your liking.
* **Cost-Effective:** Making them at home can be more economical than buying them from a bakery, especially if you bake them frequently.
* **Rewarding Experience:** The process of making laminated dough and shaping the pastries is a fun and satisfying culinary adventure.
* **Customization:** Add different extracts, jams, or nuts to create unique variations.

Ingredients You’ll Need

This recipe is divided into three main parts: the dough, the almond filling, and the glaze. Here’s a breakdown of the ingredients for each:

For the Dough:

* **3 1/2 cups (420g) All-Purpose Flour:** Provides the structure for the dough. Use unbleached flour for best results.
* **1/4 cup (50g) Granulated Sugar:** Adds sweetness and helps with browning.
* **1 teaspoon Salt:** Enhances the flavors of the other ingredients.
* **1/2 cup (120ml) Cold Water:** Hydrates the flour and helps form the dough. Ensure the water is ice-cold to keep the butter from melting.
* **1/2 cup (120ml) Cold Milk:** Adds richness and tenderness to the dough. Similar to the water, make sure it is ice cold.
* **2 1/4 teaspoons (7g) Active Dry Yeast:** Helps the dough rise. Alternatively, you can use instant yeast (also called rapid rise yeast).
* **1/4 cup (60ml) Unsalted Butter, Melted and Cooled:** Adds flavor and richness to the dough.
* **1 1/2 cups (3 sticks, 340g) Unsalted Butter, Cold and Cut into 1/2-inch Cubes:** This is the butter that will be laminated into the dough, creating the layers. It’s crucial that this butter is very cold.
* **1 Large Egg, lightly beaten (for egg wash):** Helps with browning and gives the pastries a shiny appearance.

For the Almond Filling:

* **1 cup (115g) Almond Flour:** Provides the base for the almond filling. Use finely ground almond flour for a smooth texture.
* **1/2 cup (100g) Granulated Sugar:** Adds sweetness to the filling.
* **1/4 cup (57g) Unsalted Butter, Softened:** Adds richness and moisture to the filling.
* **1 Large Egg:** Binds the ingredients together.
* **1 teaspoon Almond Extract:** Enhances the almond flavor. Use high-quality almond extract for the best taste.
* **1 tablespoon All-Purpose Flour:** Helps bind the filling and prevent it from being too runny.
* **Pinch of Salt:** Balances the sweetness.
* **1/2 cup Sliced Almonds:** For topping the bear claws.

For the Glaze:

* **1 cup (120g) Powdered Sugar:** Provides the sweetness and texture for the glaze.
* **2-3 tablespoons Milk or Water:** Adjust the amount to achieve the desired consistency.
* **1/2 teaspoon Almond Extract (optional):** Enhances the almond flavor of the glaze.

Equipment You’ll Need

* **Stand Mixer (optional):** Makes kneading the dough easier, but you can also knead it by hand.
* **Large Mixing Bowls:** For mixing the dough and filling.
* **Plastic Wrap:** For wrapping the dough during chilling.
* **Rolling Pin:** For rolling out the dough.
* **Baking Sheets:** For baking the bear claws.
* **Parchment Paper:** To line the baking sheets.
* **Pastry Brush:** For applying the egg wash and glaze.
* **Pizza Cutter or Sharp Knife:** For cutting the dough into shapes.
* **Measuring Cups and Spoons:** For accurate measurements.

Step-by-Step Instructions

Here’s a detailed breakdown of how to make almond bear claws at home:

Part 1: Making the Dough

1. **Combine Dry Ingredients:** In the bowl of a stand mixer fitted with the dough hook attachment (or in a large mixing bowl if kneading by hand), combine the flour, sugar, and salt. Whisk to combine.
2. **Activate the Yeast:** In a separate small bowl, combine the warm water (around 110°F or 43°C), warm milk (around 110°F or 43°C) and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active.
3. **Add Wet Ingredients to Dry Ingredients:** Pour the yeast mixture and melted, cooled butter into the dry ingredients. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms.
4. **Knead the Dough:** If using a stand mixer, knead the dough on medium speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until smooth and elastic. The dough should be slightly sticky but not overly so.
5. **First Rise:** Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Alternatively, you can do a cold proof in the fridge. Place in fridge for 8 hours or overnight. This will improve flavor and gluten development.
6. **Prepare the Butter Block:** While the dough is rising, prepare the butter block. Place the cold butter cubes between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8-inch rectangle. The butter should be cold and pliable, not melted. Return the butter block to the refrigerator while the dough finishes its first rise.

Part 2: Laminating the Dough

Laminating the dough is the key to creating the flaky layers of the bear claws. This involves folding the butter into the dough multiple times.

1. **First Fold:** Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a 12×16-inch rectangle.
2. **Place Butter Block:** Place the cold butter block in the center of the dough rectangle. Fold one side of the dough over the butter, and then fold the other side over the top, completely encasing the butter. Pinch the edges to seal the butter inside.
3. **First Turn:** Rotate the dough 90 degrees so that the short end is facing you. Roll the dough into a 12×16-inch rectangle again. Be careful not to press too hard, as you don’t want to squeeze the butter out. Fold the dough into thirds, like folding a letter. This is called a book fold or a single fold. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
4. **Second Turn:** Remove the dough from the refrigerator and place it on a lightly floured surface. Repeat the rolling and folding process as described in step 3. Wrap the dough tightly in plastic wrap and refrigerate for another 30 minutes.
5. **Third Turn:** Repeat the rolling and folding process one more time. Wrap the dough tightly in plastic wrap and refrigerate for a final 30 minutes. This completes the lamination process.

Part 3: Making the Almond Filling

While the dough is chilling for the last time, prepare the almond filling.

1. **Combine Ingredients:** In a medium mixing bowl, combine the almond flour, sugar, softened butter, egg, almond extract, flour, and salt. Mix until smooth and well combined. The filling should be thick but spreadable.

Part 4: Shaping and Baking the Bear Claws

1. **Roll Out the Dough:** After the final chilling, remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a 12×18-inch rectangle, about 1/4-inch thick.
2. **Cut into Rectangles:** Using a pizza cutter or sharp knife, cut the dough into 3×4-inch rectangles. You should get about 12-18 rectangles, depending on how carefully you’ve rolled. Use leftover dough scraps to make more bear claws.
3. **Add Filling:** Place a spoonful (about 1-2 tablespoons) of almond filling in the center of each rectangle.
4. **Shape the Bear Claws:** To shape the bear claws, use a sharp knife or pizza cutter to make 3-4 evenly spaced cuts along one of the short sides of the rectangle. These cuts will create the “claws.” Gently fan out the cut sections to resemble a bear’s claw.
5. **Place on Baking Sheet:** Line two baking sheets with parchment paper. Place the shaped bear claws on the prepared baking sheets, leaving some space between each one.
6. **Proof:** Cover the baking sheets with plastic wrap and let the bear claws proof for 30-45 minutes, or until they have slightly puffed up.
7. **Preheat Oven:** Preheat your oven to 375°F (190°C).
8. **Egg Wash and Almonds:** Brush the tops of the bear claws with the lightly beaten egg. Sprinkle the tops with sliced almonds.
9. **Bake:** Bake for 18-22 minutes, or until the bear claws are golden brown and the filling is set. Keep a close eye on them, as they can brown quickly.
10. **Cool:** Remove the baking sheets from the oven and let the bear claws cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Part 5: Making the Glaze

While the bear claws are cooling, prepare the glaze.

1. **Combine Ingredients:** In a small mixing bowl, whisk together the powdered sugar, milk or water, and almond extract (if using) until smooth. Add more milk or water, one teaspoon at a time, until you reach the desired consistency. The glaze should be pourable but not too thin.
2. **Glaze the Bear Claws:** Once the bear claws have cooled, drizzle the glaze over the tops. Let the glaze set for a few minutes before serving.

Tips for Success

* **Keep Ingredients Cold:** Cold ingredients are crucial for laminated dough. Cold butter creates distinct layers that separate during baking.
* **Don’t Overwork the Dough:** Overworking the dough can develop too much gluten, resulting in a tough pastry. Knead until smooth and elastic, but don’t overdo it.
* **Chill the Dough:** Chilling the dough between folds allows the gluten to relax and the butter to firm up, preventing it from melting into the dough.
* **Use High-Quality Ingredients:** Using high-quality butter and almond extract will significantly improve the flavor of your bear claws.
* **Be Patient:** Laminating dough takes time and patience. Don’t rush the process.
* **Watch the Baking Time:** Every oven is different, so keep a close eye on the bear claws while they’re baking. Adjust the baking time as needed to prevent them from burning.

Variations

* **Different Extracts:** Experiment with different extracts, such as vanilla, lemon, or orange, to add a unique flavor to the filling.
* **Add Jam:** Spread a thin layer of your favorite jam (such as raspberry or apricot) on the dough before adding the almond filling.
* **Different Nuts:** Use different nuts, such as pecans or walnuts, in the filling or as a topping.
* **Chocolate Glaze:** Replace the almond glaze with a chocolate glaze for a decadent twist.
* **Fruit filling:** Add a layer of canned or cooked fruit to the dough with the almond filling

Serving Suggestions

* Serve almond bear claws warm or at room temperature.
* Enjoy them with a cup of coffee or tea.
* They make a great addition to a brunch spread.
* Store leftover bear claws in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage.
* Reheat the bear claws in a warm oven (300°F or 150°C) for a few minutes to restore their crispness.

Nutritional Information (Approximate, per bear claw)

* Calories: 350-450
* Fat: 20-30g
* Saturated Fat: 12-18g
* Cholesterol: 50-70mg
* Sodium: 150-250mg
* Carbohydrates: 35-45g
* Sugar: 20-30g
* Protein: 5-7g

(Note: Nutritional information can vary based on specific ingredients and portion sizes used.)

Conclusion

Making homemade almond bear claws might seem like a challenging project, but with this detailed recipe and step-by-step instructions, you can create a truly impressive and delicious treat. The flaky, buttery pastry combined with the sweet almond filling is a delightful combination that will surely impress your friends and family. So, gather your ingredients, put on your apron, and get ready to embark on a baking adventure that will result in a batch of irresistible almond bear claws. Enjoy!