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Bear Claws


  • 1/4 cup butter or margarine
  • 1/2 cup powdered sugar
  • 1 egg, beaten
  • 4 ounces almond paste
  • 1/2 cup powdered sugar
  • cinnamon-sugar mixture
  • Sugar
  • Chopped almonds


Prepare butter cream filling as follows: Cream together 1/4 cup margarine with 1/2 cup powdered sugar. Set aside. Prepare Almond filling as follows: Beat egg with a fork Measure 1/2 of beatedn egg and mix with almond paste and 1/2 cup powdered sugar until well blended. Set aside. Divide danish dough into thirds. Refrigerate 2 of the thirds. To prepare each third: Roll dough on lightly floured board into a 24" strip. Cut strip in half. Using half of strip, spread center 1/3 with layer of butter-cream filling; top with thinner lare of almond filling. Fold up one side; brush edge with water; fold up other side; pinch to seal; brush away flour from board and sprinkle with sugar and chopped almonds. Brush top of folded dough with water and sprinkle with cinnamon-sugar mixture. Turn over onto sugar-almond mixture; roll lightly with rolling p in. Brush top with water; sprinkle with cinnamon-sugar and turn this onto sugar-almond mixture. Roll lightly with roling pin. Cut this strip into 6 rolls; cut each roll partially through at 3 intervals, making 4 "fingers"; squeeze bottom section lightly to separate the "fingers". Place on lightly greased cookie sheet. Repeat process with second half of dough. Bake at 375 for 10-12 minutes. Remove to cooling rack and drizzle lightly with thin icing. Repeat whole process with remaining dough.

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