Almond Palmiers Recipes

ALMOND PALMIERS

Steps:

• 1. thaw puff pastry sheets according to package directions.
• 2. Using a hand mixer on low speed, beat almond paste, the 2/3 cup granulated sugar, and eggs for the almond filling in a bowl until smooth, five minutes.
• 3. Unfold one pastry sheet on a lightly floured surface. Roll out to a 10 x 14" rectangle. Spread half of the almond filling evenly over the pastry rectangle. Sprinkle with 1/4 cup of the ground almonds.
• 4. Roll up pastry evenly from both short sides until rolled edges meet in the middle. Wrap in plastic wrap. Repeat with remaining pastry sheet, almond filling, and 1/4 cup ground almonds. Arrange wrapped rolls on a baking sheet. Freeze for at least one hour.
• 5. Preheat the oven to 350°. Line baking sheets with parchment paper. Trim ends of cookie rolls. Cut rolls crosswise into 1/4 inch thick slices. Arrange cookies on the prepared baking sheet, spacing cookies 1 inch apart. Refill each cookie with 1/2 teaspoon coarse sugar.
• 6. Bake cookies, one sheet at a time, until there firm to the touch and lightly browned on the bottoms, 13 to 15 minutes. Let cookies cool on the baking sheets five minutes, then transfer them to a rack. If you'd like to make them ahead and spread the filling on the pastry, roll up the pastry as directed, wrap in foil and store in the freezer for up to one month. Slice and bake as directed. Makes about 60 cookies.

ALMOND PALMIERS

Steps:

• Line two baking sheets with parchment paper. Preheat oven to 400°F Remove pastry sheets from box and let sit on counter for 10 minutes.
• Meanwhile, add Almond Paste and sugar to food processor or mixing bowl. Process or mix until the texture of sand. Makes about 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 1/2 cup of almond sugar mix.
• 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 16-18 per roll). Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.