Puffy Linzer Claws
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Puffy Linzer Claws
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Directions
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium mixing bowl beat 1 egg white and almond paste with an electric mixer on medium speed until combined. Add granulated sugar, brown sugar, and vanilla; beat about 1 minute or until smooth.
- On a lightly floured surface, unfold each sheet of pastry. Roll pastry into a 12x10-inch rectangle. Cut each rectangle into six 5x4-inch rectangles. Spoon 1 rounded tablespoon of the almond mixture onto each rectangle, spreading slightly. Top each with 2 teaspoons of the jam. Moisten outside edge of pastry with water. Fold each rectangle in half lengthwise to make a 5x2-inch pastry; gently press edges to seal.
- Place pastries on the prepared baking sheet. Using a sharp knife or kitchen scissors, cut five 1/2-inch slits along the sealed side of each pastry. Curve each pastry slightly with the slits on the outside. Brush with 1 lightly beaten egg white and sprinkle with almonds.
- Bake for 20 to 25 minutes or until golden. Cool on baking sheet on a wire rack.
Nutrition Facts (Puffy Linzer Claws)
- Per serving:
- 311 kcal ,
- 17 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 0 mg chol. ,
- 168 mg sodium ,
- 37 g carb. ,
- 1 g fiber ,
- 19 g sugar ,
- 4 g pro.