Milk chocolate almond palmiers

By Camille Arcese
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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.



  • 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


  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Roll thawed pastry on a work surface that’s been sprinkled with flour and sugar into a rectangle about 1/8” thick. 
  3. Sprinkle the grated chocolate over the pastry leaving a 1/4-inch perimeter uncovered. Sprinkle the ground almonds over the chocolate.
  4. 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
  5. 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.
  6. Once baked transfer palmiers to a cooling rack right away and cool to room temperature before storing in an airtight container. 

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