Instructions

Dough

1. In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. 
2. In a sauce pan, heat cream, sugar, and salt to 120º - 130º. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
3. Place dough onto a well floured surface; roll into a 21" x 12" rectangle. Starting at the short side, fold dough in thirds, forming a 12"x7" rectangle. 
4. Turn the dough a quarter turn and add more flour to the surface; roll into a 21"x12" rectangle. Fold into thirds, starting with a short side. 
5. Repeat, flouring surface as needed. This is going to be rather messy. Add lots and lots of flour as you go. (Do not chill dough between each rolling and folding) Fold dough in half length wise. 
6. Cover and chill for 4 to 24 hours or until firm.

Filling

1. For filling, in a small bowl, beat egg white until foamy. Gradually add 3/4 cup powdered sugar and almond paste. Beat until smooth.

Assembly

1. Cut dough in half width wise. Roll each portion into a 12" square. Cut each square into three 12"x4" strips. Cut each strip in half. 
2. Spread about 1 Tbsp filling down the center of each strip. Fold length wise and seal edges and ends. Place on parchment lined baking sheets.
3. With scissors, cut folded edge about 1/2" deep 4 times to give you 5 sections to make it look like a bear claw. Separate each cut slightly. 
4. Cover and allow to rise in a warm place until doubled, about an hour. 
5. After risen, lightly beat water and remaining egg white. Brush over dough. Sprinkle with sugar and almond slices. 
6. Bake at 375º for 15 minutes or until golden brown. 
7. While baking, mix remaining powdered sugar and milk to make icing. Add milk or powdered sugar to get the consistency you want. 
8. Remove bear claws from pan and cool on wire racks. When cooled, drizzle icing over bear claws. Enjoy