Almond Palmiers Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

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.

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.

Steps:

• Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.