Recipe Background
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!
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 to taste, for dusting a work surface
- 1 large egg room temperature, separated into the yolk and the white
- 3/4 cup confectioners' sugar
- 1/2 cup almond paste cubed
- 1 (8-ounce) can crescent roll dough
- 1 tablespoon water
- coarse sugar to taste
- almonds sliced, to taste
Directions
- Preheat the oven to 375 degrees F.
- Line two baking sheets with parchment paper.
- Using the flour, lightly dust a work surface.
- In the bowl of an electric stand mixer, beat the egg white until foamy.
- Gradually add the confectioners' sugar and the 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 2, 12x8-inch squares.
- Then cut each 12x8-inch square into 2, 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 of the strips 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 they double in size, about 1 hour.
- Lightly beat the water and the egg yolk together to make an egg wash.
- Brush the egg wash over the dough.
- Sprinkle the claws with the coarse sugar and the almonds.
- Bake until golden-brown, about 15 minutes.
- Transfer the claws to a wire rack to cool.
- Serve.
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