Skip to main content New<> this month
Get the Allrecipes magazine

Almond Bear Claws

Rated as 4.69 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


2 h 25 m servings 419
Original recipe yields 24 servings (24 pastries)


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. 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.
  5. 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.


  • Editor's Note:
  • Get the recipe for Blitz Puff Pastry.
  • For more tips, read the article about Breakfast Pastries.
  • Cook's Note:
  • This recipe makes enough filling for about six dozen bear claws. You can cut the recipe down, but I like to make a big batch because 1) it keeps indefinitely in the freezer 2) it's harder to make in small quantities (it's more difficult to grind almonds in a food processor in small amounts), and 3) the filling is delicious in coffee cakes and other baked goods.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 419 calories; 26.4 36.3 10.3 10 157 Full nutrition

Explore more


Read all reviews 29
  1. 35 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Loved this recipe. I used frozen puff pastry(where you find the frozen pie pastry) It comes in sheets already rolled out, which makes it fast and easy. After baking, I brushed a glaze made with ...

Most helpful critical review

I prefer to make a recipe exactly as written the first time. This was probably the most difficult, expensive snack I have ever made. The almond paste would not break down but jumped through the ...

Most helpful
Most positive
Least positive

Loved this recipe. I used frozen puff pastry(where you find the frozen pie pastry) It comes in sheets already rolled out, which makes it fast and easy. After baking, I brushed a glaze made with ...

I definitely recommend making your own puff pastry for this one. I used a recipe I found on Google called "Quick Puff Pastry." After I ran out of my homemade dough, I used up some store bought...

Pretty good... I would recommend NOT putting sliced almonds on top because they burn in the oven. A sugary glaze would be a million times better. Really good with coffee. They don't keep really ...

My rating is mostly for the filling of these almond wonders! I love how the almond flavor is intensified with the Amaretto and almond flavoring. I used my mouli to grind the almonds--the fine ...

Very time consumning but the end result is wonderful once u have time on your hands try it.

these were great! i made them preety small so i got about 32 bear claws. thanks for the recipe, it wasreally easy to follow

Made it with two filling recipes, one from this recipe, one from a pignoli recipe. People like the filling from this recipe better because it has better almond flavor. However, it is more labor ...

The filling was superb. That is all I needed to use in another recipe.

I halved the recipe for the filling (to 12 servings) because I was using Bob's Red Mill almond meal and didn't have the full amount required. I also only had one sheet of puff pastry (the kind t...