Easy Puffy Linzer Claws

Found this recipe in a Better Homes & Garden Holiday Baking Magazine. Tried them as they are easy and look as good as they taste. I doubled the recipe and glad I did as my family wolfed them up! I used splenda and splenda brown sugar for them. You use both sheets of the puff pastry.

• Ready In: 55 mins
• Serves: 12
• Yields: 12 puffy claws

Ingredients

• 1  egg white
• 4  ounces almond paste
• 1⁄4 cup sugar
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon vanilla
• 1 (17 1/3ounce) package frozen puff pastry, thawed
• 1⁄2 cup  seedless raspberry jam
• 1  egg white, lightly beaten
• 1⁄3 cup  sliced almonds

Directions

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