Step 1

Using a medium bowl, add egg white; beat until foamy. (Note: Save the egg yolk as it will be used later in recipe.) Add powdered sugar and almond paste; mix until smooth.

Step 2

Preheat oven to 400°F.

Step 3

Line 2 baking sheets with parchment paper; set aside.

Step 4

Roll each pastry sheet into a 9”x9” square (if necessary). Cut each sheet into 9 (3”) squares.

Step 5

Working with one square at a time, spread ~2-3 tsp of filling onto one half of the square. Fold the top over and press edges to seal. Repeat process until all squares have been filled.

Step 6

Cut (1” slices approximately ½” apart along one edge of each piece. Carefully bend each piece to resemble a claw. Place bear claws on prepared baking sheets.

Step 7

Using a small bowl, whisk the reserved egg yolk, milk and honey together. Brush this mixture on top of bear claws.

Step 8

Using a small bowl, combine the sugar and ground cinnamon. Sprinkle this mixture evenly on top of bear claws. Finally, sprinkle almonds evenly on top of cinnamon-sugar mixture. (If necessary, lightly brush the tops of bear claws with more egg wash so that the almonds stick.)

Step 9

Bake for 14-16 minutes, or until golden brown. Let bear claws cool on pan for at least 15 minutes.

Step 10

Using a small bowl, add the powdered sugar and milk; whisk together until smooth. Using a piping bag with a small round tip (or a plastic ziptop bag with one corner snipped off), drizzle glaze on top of bear claws. Let glaze dry before serving.