Almond Bear Claws


  1. Make the filling by placing the almond paste into a food processor and pulse until smooth. Add the ground almonds, sugar, salt, butter, egg white, almond extract, and amaretto liqueur and blend until smooth. 
  2. Roll the puff pastry sheet into a 12 x 10.5 inch rectangle. Cut the pastry into 9 rectangles using a sharp knife. Transfer onto a parchment paper lined baking sheet. Place about 1 tablespoon of filling into the center of each rectangle. 
  3. Whisk together the egg yolk and 2 teaspoons of milk. Brush the edges of the pastry with the egg wash. Fold half of the pastry over the filling, pressing the edges to seal. Make ¼ inch cuts on the sealed edges of the pastry. Gently shape the pastries in a curved shape so the cuts spread out. Place into the freezer for 20 minutes.
  4. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 350°F, and press Start/Pause.
  5. Remove the pastries from the freezer. Brush the top with the egg wash. Sprinkle the tops with sliced almonds and sugar. 
  6. Place half of the pastries into the preheated air fryer basket. Place the remaining pastries in the refrigerator to keep cold.
  7. Set the temperature to 350°F, time to 10 minutes, and press Start/Pause.
  8. Remove when the bear claws are golden on top and the bottoms are crispy. Place on a rack to cool. Repeat with the remaining pastries. 
  9. Make the glaze by whisking together the powdered sugar and milk until smooth. Glaze the tops of the cooled bear claws and place on a rack. Allow the glaze to set before serving.