Bear Claws Thermochef Video Recipe cheekyricho

Blitz the almond paste, blanched almonds, cinnamon, honey, vanilla and egg yolk for 30 seconds on speed 3.

Cut pastry sheets into 4 squares and spread a finger of filling along the centre of each square.

Fold square over and egg wash shut, pinching well.

Make finger slits in the claws, brush with more egg wash and press raw almond pieces into ends of fingers.

Brush again and sprinkle with nut bits if desired.

Bake at 190 degrees Celsius for 8-12 minutes until golden brown and gnarly.

Cool on a wire rack and dust with icing sugar.

Spice Level:

Dietary