These donuts are fierce! Almond Claws are the nutty cousin of the classic pastry, filled with sweet almond paste and covered in crunchy almond slivers. The pastries themselves are flaky, buttery, and crispy: you can hear them crackling with excitement as you bite into each one. It bears repeating: Almond Claws are a delicious and fun addition to the breakfast or brunch table. You might even be tempted to high-five them before you eat them!
Ingredients
• flour, for flouring a work surface • 1 large egg, room temperature • 3/4 cup confectioners' sugar • 1/2 cup almond paste, cubed • 1 (8-ounce) can of crescent roll dough • 1 tablespoon water • coarse sugar, to taste • almonds, sliced, to tasteDirections
Preheat the oven to 375 degrees F.
Line two baking sheets with parchment paper.
Flour a work surface.
Separate the egg yolk from the egg white.
In the bowl of an electric stand mixer, beat the egg white until foamy.
Gradually add the confectioners' sugar and almond paste, beating on high until smooth, about 3-5 minutes.
Roll out the crescent dough with a roller on the prepared surface, pinching the seams together.
Cut the dough into two 12x8-inch squares.
Then cut each 12x8-inch square into two 12x4-inch rectangle strips.
Spread 2 tablespoons of the filling mixture down the center of each strip.
Fold the long edges of each strip together over the filling, sealing the edges and ends.
Cut each strip into 3 pieces.
Place the pieces on the prepared baking sheets, with the folded edge facing away from you.
Using kitchen shears, cut four individual slits into the side of each piece, coming within 1/2-inch of the folded edge.
Separate the slits slightly, so each piece looks like a paw.
Cover and allow the claws to rise in a warm place until doubled in size, about 1 hour.
Lightly beat the water and egg yolk together to make an egg wash.
Brush the egg wash over the dough.
Sprinkle the claws with the coarse sugar and almonds.
Bake until golden brown, about 15 minutes.
Transfer the claws to a wire rack to cool.
Serve.
