Ingredients

Instructions

  1. Heat oven to 375ºF. Line cookie sheet with parchment paper.
  2. In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later.
  3. To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
  4. Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
  5. On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
  6. Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
  7. Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom.
  8. With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
  9. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart.
  10. Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough.
  11. Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
  12. Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
  13. Drizzle cooled glaze over each pastry.
  14. In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.