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Almond Bear Claws
December 19, 2012

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 intensive. My little coffee grinder and I worked very hard to get that 2 3/4 Cups of ground almond out. To avoid burning almonds slices on the top, I used a pan toasting those slices. After the bear claws are done, I put on the sugar icing and toasted almond slices on each claw and return them to the oven for less than a minute.

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