To make the filing, add almond paste, flour, sugar, butter, cinnamon, salt, and vanilla to a food processor and combine completely. Then add 1 of the eggs to the mixture and pulse until it’s completely combined.
Spread the filling on the pastry sheet, leaving one half inch on each side of the rectangle.
Place the long side of the filled puff pastry towards your body and roll it up tightly. Then pinch the edges gently to form a seal and cut into 4 inch long segments.
Line a cookie sheet with parchment paper and preheat the oven to 400 degrees.
With the seam down, make 4 1-inch cuts on each piece to form the claws. Curve the pieces slightly to separate the segments and place them on the parchment paper.
In a separate small bowl, Beat the remaining egg to make an egg wash. Brush each piece with the beaten egg and place a slivered almond on to each of the 4 segments, brushing the almonds as well.
Bake for 10-15 minutes at 400 degrees or until golden brown.
Cool the almond bear claw before serving and then enjoy!