This French cookie is a nut, sugar and cinnamon filling amongst a puff pastry layer.
Ingredients: 3/4 cup chopped almonds, walnuts or hazelnuts, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 8 ounces puff pastry, thawed, if frozen, 1 egg, lightly beaten.
Instructions: Lightly butter two large baking sheets. In a food processor, process the nuts, sugar and cinnamon until finely ground. Sprinkle the work surface with granulated sugar and roll out the puff pastry to a rectangle measuring 20x8 inches and about 1/8 inch thick. Lightly brush the pastry all over with beaten egg and sprinkle evenly with about half of the nut mixture.
Fold in the long edges of the pastry to meet in the center and flatten with the rolling pin. Brush with egg and sprinkle with half of remaining nut mixture. Fold in the edges to meet in the center, brush with egg and sprinkle with remaining nut mixture. Fold one side of the pastry over the other.
Cut the pastry crossways into 1/2 inch slices and place 1 inch apart on the prepared baking sheets. Spread the pastry edges apart to form a wedge shape. Chill the palmiers in the refrigerator for at least 15 minutes.
Preheat the oven to 425 degrees. Place baking sheet in oven and bake for 8-10 minutes until golden. Carefully turn them over halfway through the cooking time using a metal spatula. Keep a careful eye on them as the sugar can easily scorch. Transfer to a wire rack to cool.
Makes about 40 palmiers.
"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2003.
Cookies Rule!!!
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