Easy Puffy Linzer Claws

• 1 egg white
• 4 ounces almond paste
• 14 cup sugar
• 14 cup brown sugar
• 12 teaspoon vanilla
• 1 (17 1/3 ounce) package frozen puff pastry, thawed
• 12 cup seedless raspberry jam
• 1 egg white, lightly beaten
• 13 cup sliced almonds

1. Preheat oven to 375 degrees.
2. Line a large baking sheet with parchment paper.
3. In a bowl beat 1 egg white and almond paste with an electric mixer on medium speed until bombined well.
4. Add granulated sugar, brown sugar, and vanilla; beat for 1 minute or until smoooth.
5. On a lightly floured surface unfold each sheet of pastry.
6. Roll pastry into a 12 X 10 inch rectangle.
7. Cut each rectangle into six 5 X 4 inch rectangles.
8. Spoon 1 rounded tablespoon of the almond mixture onto each retangle, spreading slightly.
9. Top each with 2 teaspoons of the jam.
10. Moisten outside edge of pastry with water.
11. Fold each rectangle in half lengthwise to make a 5 X 2 inch pastry; press edges well to seal.
12. Place pastries on the prepared baking sheet.
13. Using a sharp knife or kitchen scissors, cut five 1/2 inch slits along the sealed outside.
14. Curve each pastry slightly with the slits on the outside.
15. Brush with 1 lightly beaten egg white and sprinkle with almonds.
16. Bake for 20 to 25 minutes or until golden.
17. Cool on baking sheet on a wire rack.
18. Enjoy!

egg, almond paste, sugar, brown sugar, vanilla, pastry, seedless raspberry jam, egg, almonds

Taken from www.food.com/recipe/easy-puffy-linzer-claws-492628 (may not work)