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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
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

Repeat whole process with remaining dough.


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