For the Dough

1. Melt butter and then let cool to room temp. Dissolve the yeast in water, then stir in the 1/4 cup sugar, the egg yolks (save the whites for the filling), salt, evaporated milk, and cooled butter. Stir into the flour and mix well. Cover and chill at least 24 hours. Meanwhile, you can make the almond filling, and then when you are ready to make the bear claws, let the filling sit out at room temp for 1 hour to make it easier to spread.

For the Filling

1. Smoothly blend together butter with powdered sugar. Add all-purpose flour and almond paste. Stir until crumbly and evenly mixed, then beat in two of the reserved egg whites. Stir in finely chopped almonds. Cover and chill until firm (24 hours).

To Assemble

1. To form bear claws, roll dough out on a well-floured surface (use about 1/2 cup flour) to a 13 1/2 ×27 inch rectangle. Straighten the edges with a ruler or yardstick as you roll.
2. Cut the rectangle lengthwise into 3 strips (4 1/2 inch wide).
3. Divide the almond paste into three portions and roll each into a 27 inch rope on a floured board. Lay one filling rope in the center of each strip of dough and flatten slightly.
4. Fold long sides of each strip over filling, overlapping slightly.
5. Cut each filled strip into six (4 1/2 inch long) segments. Arrange on a greased baking sheet.
6. With a sharp floured knife, make a row of cuts halfway across each segment and about 1/2 inch apart. Curve each bear claw so it fans out.
7. Lightly beat the remaining egg white and brush over bear claws, then top with sliced almonds. Let rise on countertop for 20 minutes, then bake at 375 for 13-15 minutes or until lightly golden brown. Transfer to a wire rack to cool.