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.
Cut the rectangle lengthwise into 3 strips (4 1/2 inch wide).
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.
Fold long sides of each strip over filling, overlapping slightly.
Cut each filled strip into six (4 1/2 inch long) segments. Arrange on a greased baking sheet.
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.
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.