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                                                                  This Czech recipe for bear paw cookies or medvedi tlapicky is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Bear paws cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Some people roll these in vanilla sugar or confectioners' sugar, but I like to dip the ends in melted chocolate and use blanched slivered almonds for claws. And don't worry if you don't have a bear paw pan, a madeleine pan will work just fine. Makes about 3 dozen Czech Bear Paws or Medvedi Tlapicky

                                                                  Ingredients
                                                                  • Yes No 2 stick butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 3/4 cup hazelnut flour
                                                                  • Yes No 8 oz chocolate
                                                                  • Yes No slivered almond
                                                                  • Heat oven to 350 degrees. Thoroughly coat 3 bear paw molds or madeleine pans (or make them in batches) with cooking spray. In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly. Press dough into prepared pans and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown. Cool completely. Melt chocolate and dip wide end of "paw" into chocolate, and place on waxed or parchment paper. Insert four almond "claws" into paw while the chocolate is still wet. Let dry completely. Store covered in an airtight container.
                                                                  Cuisine:YesNoczech
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper

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