In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour, about 30 seconds. With mixer on running , add ¾ cup (180 grams) cold water in a slow, steady stream just until dough comes together, about 1 minute. (There will still be large pieces of butter.) Cover and refrigerate for 30 minutes.
On a lightly floured surface, roll dough into an 18x11-inch rectangle. Fold dough into thirds, like a letter. Rotate 90 degrees; roll into an 18x11-inch rectangle, and fold into thirds. Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
Divide dough in half. On a lightly floured surface, roll half of dough into a 16x11½-inch rectangle. Trim edges of dough so rectangle is 15x11 inches. Cut rectangle in half lengthwise; cut each half of rectangle into 3 (5½x5-inch) rectangles. Repeat with remaining dough.
Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
In a small bowl, whisk together egg and milk.
Place Marzipan Filling in a pastry bag; pipe into center of each rectangle. Brush edges with egg wash, and fold dough over filling, pressing edges to seal. Trim edges with a pizza wheel to further seal. Using a sharp knife, make 4 cuts on sealed edge of dough, being careful not to cut through to filling. Transfer to prepared pans, gently curving to spread out cuts. Freeze for 10 minutes.
Brush tops of dough with egg mixture; sprinkle with almonds and turbinado sugar.
Bake until golden brown, about 20 minutes. Let cool slightly before serving.
Notes
Bear Claws can be prepared days in advance and frozen until ready to bake.
Note: If the Marizpan Filling is too thick and hard to pipe, use a small paring knife to cut the filling loose from the piping bag.
Recipe by Bake from Scratch at https://bakefromscratch.com/bear-claws/