Add flour to the bowl of a food processor. Cut butter into ¼ inch pieces and add to the flour. Process until the mixture looks like large crumbs, some butter pieces should still be visible.

In a large bowl, dissolve the yeast in the warm water and let sit for 5 minutes. Stir in the cream, salt, eggs, and sugar.

Add the flour mixture to the liquid mixture. Mix, using a spatula, until combined.

Cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

Once the dough is chilled, place on a floured surface. Pound dough out with a rolling pin and then roll into an 8x10 inch rectangle.

Fold the dough into thirds, making three layers. Turn the dough and roll out again.

Fold the dough into thirds again and then place in the refrigerator for 30 minutes.

In a small bowl, beat the egg white, almond paste, powdered sugar, and cinnamon together until it is very smooth. Place in the refrigerator while shaping the bear claws.

Preheat the oven to 400 Line two baking sheets with parchment paper.

On a floured surface, roll out the chilled dough into an 8x10 inch rectangle. Cut lengthwise into 4 strips.

Remove filling from the refrigerator and spread evenly down the center of each strip.

Roll each strip lengthwise, placing the seam-side down. Roll lightly with a rolling pin to flatten and seal the edges.

Cut each strip into 5 inch pieces. If you want to make cub paws, cut the 5 inch piece in half again. To add toes, cut the 3 slits in the larger paws and 2 slits in the smaller paws.

Place onto prepared baking sheets, curving them slightly. Place sheet in a warm place and let the bear claws rise for 20 minutes.

Beat the egg and brush each bear claw with the egg wash. Place a sliced almond on each toe.

Bake for 10 minutes or until lightly golden brown.

Remove from the oven and let cool slightly on a wire rack.

In a small bowl, combine sugar, honey, and milk. Stir until smooth, adding more sugar or milk if needed.

Drizzle over the warm bear claws.