Almond Palmiers
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup sugar plus more for dusting and dipping
- 1-17.03 oz box frozen puff pastry, thawed overnight in refrigerator
We added Almond Paste to this classic French pastry for a delectable taste. Also known as palm leaves or elephant ears, these crispy caramelized pastries are perfect with coffee or tea.
Time
30 minutes to assemble
10 minutes to chill
12-15 minutes to bake
10 minutes to chill
12-15 minutes to bake
Yield
30-34 cookies
Directions
- Line two baking sheets with parchment paper. Preheat oven to 400°F. Remove one pastry sheet from box and let sit on counter for 10 minutes. Keep other in refrigerator until ready to use.
- Meanwhile, add Almond Paste (grated using large hole side of a box grater) and sugar to food processor or mixing bowl. Process or mix until the texture of sand. Makes 2 cups almond sugar.
- Dust counter with granulated sugar and unfold one pastry sheet. Roll out to 11" X 13" with long side, horizontal to counter. Sprinkle evenly with 1 cup of almond sugar mixture.
- Fold in short sides of pastry sheet to meet in middle. Tightly roll each fold to center, so both rolls of pastry sheet are touching. Trim ends, sprinkle with sugar and press down. Place in freezer for 10 minutes. Repeat with second sheet of puff pastry.
- Cut pastry into 1/2 inch slices with a sharp knife. Dip each piece in sugar and lay flat, sugar side up, on parchment paper (about 15-17 per roll). Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.