Give the people what they want

There are 7 days in a week.  My family gets breakfast by mom on only one of those days. I like breakfast, but I'm out the door before 7 on weekdays and Sundays are almost always super busy.  Saturday, though.  Saturday is THE DAY for breakfast food. We love almond around here and my kids are trying to convince me to make almond rolls in place of cinnamon rolls.  I cannot make that happen, because that sounds gross. I did surprise them with some super duper Bear Claws.  All of those tasty treats were consumed by happy family members and you may want to try them out yourself.  Downside: these ingredients are probably not in your pantry. Upside: these ingredients are easy to find. 

Bear Claws

What you need: mixer of choice, food processor or chopper, rolling pin, sharp knife, spoon, cookie sheet, 400 oven

1/3 C almond paste (the box is pictured for your convenience)

2 3/4 C ground almonds (just chop 'em up real small)

1/2 C white sugar

Pinch of salt

2 tablespoons butter, room temperature

2 egg whites

1 teaspoon almond extract

**beat all of these together on high til fluffy, about 1 minute**

1/2 C flour sprinkled kn a hard surface 

1 package puff pastry, thawed but cold -as pictured (there are two pieces of the puff pastry in the box, use them both but process separately)

Roll out puff pastry on a floured surface spoon 1/2 of the filling on the first puff pastry.  Fold one end  over to the middle and cut with a sharp knife. Fold the other half over to the final edge creating two pieces with filling in the middle. Each should be cut to three pieces (three bear claws) fold the seamed edge backward so tht it sort of curls, and cut three slits separating "toes". - see the picture and it will make sense. (I hope) once you process both puff pastry sheets, you will end up with a dozen of these little fellas. You'll fit six on a cookie sheet comfortably. 

Bake 20-25 minutes, 400 degree oven. 

Some folks like frosting or a glaze on these- if you are one of those people, whip up

1 C powdered sugar

2 tablespoons water
In a small sauce pan over medium heat, spoon a very light layer in the hot bear claw and it will be extra sweet.