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Milk chocolate almond palmiers
This is the type of snack everyone wants with their morning coffee. And they look fancy, like they came from a shop, but they couldn’t be simpler to make thanks to store-bought frozen puff pastry, some really good chocolate, and ground almonds. Highly recommend doubling or tripling this recipe – just store them in an airtight container and drop off a few for a friend.
YIELDS
12
Ingredients
- 200 grams frozen puff pastry, thawed in the fridge
- All-purpose flour and a spoonful of sugar, for dusting work surface
- 60 grams Lindt Excellence Extra Creamy Milk Chocolate, finely grated on a microplane
- 1/4 cup ground almonds
- 1 egg, beaten
Directions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Roll thawed pastry on a work surface that’s been sprinkled with flour and sugar into a rectangle about 1/8” thick.
- Sprinkle the grated chocolate over the pastry leaving a 1/4-inch perimeter uncovered. Sprinkle the ground almonds over the chocolate.
- Working quickly, roll each end of the pastry like a cigar toward the centre. If you have the patience, freeze the rolled pastry for about 30 minutes before slicing into roughly 1/2-inch slices
- Arrange sliced palmiers on the lined baking sheet with about an inch of space around each. Brush with the beaten egg and bake in preheated oven 10-12 minutes until golden brown and crisp.
- Once baked transfer palmiers to a cooling rack right away and cool to room temperature before storing in an airtight container.
