Recipe: Crescent Almond Bear Claws (using refrigerated crescent roll dough)

CRESCENT ALMOND BEAR CLAWS

FOR THE ALMOND FILLING:
1 egg
3/4 cup ground almonds
2 tbsp flour
1 tbsp powdered sugar
1 tbsp butter or margarine
1/2 tsp almond extract
FOR THE ROLLS:
1 (8 oz) pkg Pillsbury refrigerated crescent dinner rolls
2 tbsp sliced almonds
2 tbsp white granulated sugar

TO MAKE THE ALMOND FILLING:
Beat egg in small bowl; reserve 1 tablespoon for brushing tops; set aside. Stir ground almonds, flour, powdered sugar, butter and almond extract in the remainder of the beaten egg. Refrigerate mixture 15 minutes for easier handling, if necessary.

TO PREPARE THE ROLLS:
Preheat oven to 375 degrees F.

Unroll crescent roll dough into 2 long rectangles onto a baking sheet; firmly press perforations to seal.

Roll half of almond filling into 13-inch rope; place lengthwise down center of 1 rectangle. Repeat with remaining filling and dough. Fold dough over almond filling, pressing unfolded edges to seal. Cut each strip crosswise into 4 pieces; place on baking sheet. Cut 4 slashes in each piece from unfolded edge to center. Curve each piece slightly to fan out and form claw shape. Brush tops with reserved 1 tablespoon beaten egg; sprinkle with sliced almonds and 2 tablespoons granulated sugar.

Bake 13-15 minutes or until golden brown. Serve warm.

Makes 8 rolls
Adapted from source: Turning Out The Best Recipe Book, Pillsbury