While some people are hooked on William Sonoma ,I am hooked on Sur La Table for those of you who live in the metro Detroit area check Sur La Table out at The Creek… the store is amazing! Like William Sonoma, Sur La Table sells celebrity chef cookbooks as well as has their own cookbooks. I absolutely love baking so it\’s not a surprise that one of my favorite books they make is called The Art and Soul of Baking. This book has taught me so many new baking skills. Including how to make that AMAZING almond filling that you find in bear claws…. HEAVEN! I decided to make some almond bear paws.
For this recipe I made my own croissants however Pillsbury Crescent Rolls will work fabulously for those who are not as adventurous.
Pre-made croissants or Pillsbury Crescent Rolls
1 cup raw sliced almonds
(from The Art and Soul of Baking)
4 ounces almond paste
2 tablespoons sugar
1 stick unsalted butter, softened
1 large egg
finely grated zest of 1/2 lemon
1 teaspoon pure vanilla extract
3 tablespoon all purpose flour.
Break or cut the almond paste into 12 pieces and put them into a food processor. Add the sugar and process until the almond paste is cut into tiny pieces. Add the butter and process until well blended. Scrape down the food processor bowl and place the contents into a mixing bowl. Add the egg, lemon zest and vanilla extract. Mix until combined. Add the flour and mix until combined.
Cut your Croissants into triangles. If using crescent rolls lay out your triangles. Spread the Almond Filling onto the triangles and roll like you would to make crescent dinner rolls. Brush your Bear Paws with an egg wash sprinkle with sliced almonds.
Bake at 375 for 15 minutes or until golden brown.