Raspberry-Almond Bear Claws

Ingredients

In the bowl of a stand mixer or food processor, combine the sugar, almond flour, salt, and butter, and mix until well blended.
Add in the almond extract and the eggs one by one, and process until creamy. (You can also mix the almond cream by hand with a spatula.)
Preheat oven to 400F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry to even any crease in it.
Spread almond cream into an even layer, covering the whole pastry except for a 1/2-inch border at the top edge.
Spread raspberry jam on half the pastry.
Starting from the bottom, carefully roll up the pastry into a log. When you get to the border at the top edge, gently pinch the spiral closed and place the pastry seam-side down. Press down gently on the log to flatten slightly. Cut into 3 even pieces (the individual claws).
Take each piece and, using kitchen shears or a sharp knife, make 3-4 cuts on the side of the pastry, exposing the layers within and cutting no more than halfway through the pastry. Pull the “claws” slightly apart, if necessary, then transfer to the prepared baking sheet.
Brush bear claws with egg wash.
Bake for 19-23 minutes, until deep golden brown and crisp. Some of the filling may melt out of the edges, so allow some room between each pastry when you put them on the baking sheet.