Spiced Nut Palmiers

Cooking Instructions

1 Lightly butter two large baking sheets, preferably nonstick. In a food processor, process the nuts, sugar and cinnamon until finely ground. Transfer half the mixture to a small bowl.

2 Lightly sprinkle the work surface and the pastry with the superfine sugar and roll out the pastry to a 20 x 8-inch rectangle about 1/8 inch thick, sprinkling with more sugar as necessary. Brush the pastry lightly with beaten egg, and sprinkle evenly with the nut mixture in the bowl.

3 Fold in the long edges of the pastry to meet in the center and flatten with the rolling pin. Brush with egg and sprinkle with most of the remaining nut mixture. Fold in the edges again to meet in the center, brush with egg and sprinkle with the remaining nut mixture. Fold one side of the pastry over the other.

4 Using a sharp knife, cut the pastry crosswise into 1/2-inch-thick slices and place the pieces cut-side down about 1 inch apart on the prepared baking sheets.

5 Spread apart the pastry edges to form a wedge shape. Chill the palmiers in the fridge for at least 15 - 20 minutes. Preheat the oven to 425F.

6 Bake the palmiers for 8 - 10 minutes, until gold en, carefully turning them over halfway through the cooking time. Watch the palmiers carefully, as the sugar can easily scorch. Transfer them to a wire rack to cool. Store in an airtight tin until needed.

Wine Pairing(s)

Egret Zinfandel

Louis Latour Corton Grancey

Tapena Tempranillo

Prado Rey 'Crianza' Ribera del Duero

Buehler Zinfandel

Izadi Tempranillo

Francoise Chauvenet Charmes-Chambertin Grand Cru

Testarossa 'Gary's' Pinot Noir

Marques de Murrieta 'Finca Ygay' Reserva Rioja

Villa Mt. Eden 'Fox Creek' Zinfandel Sierra Foothills