French Almond Palmier Cookies Recipes

FRENCH ALMOND PALMIER COOKIES

Steps:

• Take the puff pastry from the freezer and allow to fully defrost IN the packaging. 2. Preheat oven to 400 F or 200 C.3. Unroll the pastry and flatten it on the paper wrapper. Line a cookie sheet with parchment paper or a silicone mat.4. In a small bowl, add the ground almonds, sugar and almond extract if using. Combine with a spoon. Sprinkle almond sugar mixture evenly all over the pastry and use a long flat-bladed knife if you have one to spread the mixture evenly on the surface. Place a sheet of parchment over the top and use a rolling pin to LIGHTLY roll over the mixture so as to press it gently into the pastry. Be careful not to roll hard so you keep the shape of the pastry. Discard parchment paper.5. Take one LONG side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll toward the middle. Wrap the pastry in plastic wrap and pop in the fridge for 20 minutes to firm up. 6. Take the pastry from the fridge and cut the ends off to make it tidy. Then cut into 1/4 inch thick slices. Place flat on a parchment-lined baking sheet. You may need to gently push the cookies down if they are too thick. If you want to make a more defined shape, point the curved parts to make them like rabbit ears. This will help when baking to get the classic palmier shape. 7. Brush the tops lightly with the melted butter and another light sprinkling of sugar. Turn over and brush with butter and sprinkle sugar on the other side too. 8. Bake for approximately 15 - 20 minutes or until the cookies puff up and turn golden brown. Keep an eye on them because they will burn very easily! Halfway through, turn the cookies over so they brown evenly.9. When done, use a fish slice or similar and transfer the cookies to a cooling rack. They will get crispy once cooled.These will store, once cooled, in an airtight container for a few days. They are delicious eaten as they are, or as I do, with a scoop of ice cream!

PALMIERS (FRENCH PUFF PASTRY COOKIES)

Steps:

• Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick - if not, roll it out to that thickness.
• If your pastry cracks you can seal it together with a little water and your finger.
• Preheat your oven to 400 degrees.
• Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
• Spread SUGAR on the counter like you would flour to roll out dough.
• Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
• Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
• Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
• Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
• Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
• Work on the second sheet at this time.
• Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
• Transfer to wire racks to cool, then store in an airtight container.
• Optional items: Use cinnamon sugar in place of sugar.
• The glaze can be drizzled over the top to finish it off.

FRENCH ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees. Cream the butter and sugars together until smooth. Stir in the honey, eggs and ground almonds. Combine the flour and the baking soda. Stir into the butter mixture until combined.
• Pinch off a piece of dough the size of a walnut. Roll it between your palms to form a cigar shape. Place on a parchment-lined cookie sheet. Repeat, placing cookies 2 inches apart. Push a slivered almond into the center of each cookie. Bake until golden brown, about 10 minutes.
• Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving.

PALMIER COOKIES EASY DESSERT RECIPE BY TASTY

Steps:

• Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
• Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
• Enjoy!

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.