"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for BEAR CLAWS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 6, 2008


1 pkg. dry yeast
1/4 c. warm water
1 c. heavy cream
1/4 c. evaporated milk
3 egg yolks, slightly beaten
3-1/3 c. flour
1/4 c. sugar
1 tsp. salt
1/2 c. butter

2 c. almond paste
2 c. confectioners sugar
3 egg whites

Preheat oven to 350.

Stir yeast into warm water to dissolve. Mix with cream, milk, and egg yolks. Then set aside. In large mixer bowl, stir together flour, sugar, and salt. Cut in 1/2 cup butter until mixture resembles course crumbs.

Stir yeast mixture into flour. Line a pan, (approx. 7 X 7) with saran wrap. Spread dough evenly in pan, and cover tightly. Refrigerate over night or up to four days.

To Assemble: Blend almond paste, confectioner's sugar, and egg whites until smooth. Set aside. Remove dough from pan and cut into three piecess - each 7 X 2 1/2 inches. Roll out each piece until it measures 24 X 4 inches. Spread 1/3 of the almond filling down the center of each 24 X 4 piece. Fold one 24" side over, just across the filling, and fold the other side across the top to make a 24" log. Cut the log into eight pieces. Make several slashes along the top edge of each roll. Bend to curve the slashes slightly open, to form a "claw".

Place on parchment lined cookie sheet. Bake for 15 minutes.




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