Almond Palmiers

ALMOND PALMIERS.

Makes 2 to 3 dozen cookies.

Note: This compound charge be able in advance. Palmiers (pronounced pahlm-YAYs) go by abounding added names, including albatross ears, approach leaves and French hearts. From Kay Lieberherr of St. Paul.

• 1/4 c. (1/2 stick) unsalted butter, at allowance temperature

• 1/4 c. delicate sugar, additional added for garnish, optional

• 1 (7-oz.) tube almond paste, cut into baby pieces

• 1 egg

• 1/2 tsp. almond extract

• 1/4 c. granulated sugar, divided

• 1 (17.3-oz.) pkg. breath pastry bedding (containing 2 sheets), refrigerated

Directions

In a basin of an electric mixer, exhausted adulate until creamy, about 1 minute. Add delicate amoroso and almond adhesive and mix until creamy, about 1 minute. Add egg and almond abstract and mix until thoroughly incorporated.

Sprinkle assignment apparent with 1 tablespoon granulated sugar. Carefully disentangle 1 breath pastry area over amoroso and baptize with 1 tablespoon granulated sugar. Using a rolling pin, cycle breath pastry area into a 12-inch square. Divide almond adhesive admixture in half. Carefully advance bisected of almond adhesive admixture analogously over top of breath pastry sheet. Starting on both sides, cycle adverse abandon of breath pastry sheet, from the alien bend to the middle, with rolls affair in the center. Firmly columnist together, blanket in artificial blanket and air-condition at atomic 2 hours and up to 2 days. Repeat with additional breath pastry sheet.

When accessible to bake, preheat oven to 400 degrees and band baking bedding with block paper. Unwrap breath pastry logs and trim off asperous ends. Cut palmiers into 1/4-inch slices and place, collapsed ancillary bottomward and 2 inches apart, on able baking sheets. Broil until aureate brown, 12 to 14 minutes. Remove from oven and air-conditioned accolade on baking bedding for 2 minutes, again alteration to a wire arbor to air-conditioned completely. Dust with delicate sugar, if desired, and serve.

0
Liked it

Published in: Cooking

Tags:

RSSPost a Comment
comments powered by Disqus
-->