Puff Pastry Bear Claws

Ingredients

• 0.33 cups superfine sugar
• 0.25 cups unsalted butter , softened
• 2 large egg yolks
• 0.25 teaspoons almond extract
• 1 cup ground almonds
• 1 tablespoon all-purpose flour
• 1 sheet puff pastry , thawed and rolled out into a 16x16-inch square
• 1 egg
• 1 tablespoon water
• 2 tablespoons superfine sugar , or to taste
• 2 tablespoons sliced almonds , or to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Beat ⅓ cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.

3. 3

   Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three ½-inch cuts, equally spaced apart on bottom edge, to make "claws." Transfer pastries to a baking sheet.

4. 4

   Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.

5. 5

   Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.