Quick & Easy

Orange and almond palmiers

orange and almond palmiers
32 Item



1.Blend or process nuts, butter, liqueur and rind to a coarse paste.
2.Sprinkle a clean board with half the sugar; place one sheet of pastry on the sugar. Press pastry gently into sugar. Spread half the nut mixture over pastry; fold two opposite sides of pastry inwards to meet in the middle. Flatten folded pastry slightly; brush with a little egg. Fold each side in half to meet in the middle again; flatten slightly. Fold the two sides in half again so they touch in the middle. Repeat process with remaining sugar, pastry, nut mixture and egg. Cover pastry rolls; refrigerate 30 minutes.
3.Preheat oven to 200°C (180°C fan-forced). Grease oven trays.
4.Cut pastry rolls into 1cm (½-inch) slices; place slices about 2.5cm (1-inch) apart on trays.
5.Bake palmiers about 12 minutes. Transfer to wire racks to cool.

Palmiers are at their best eaten warm from the oven, but they can be made a day ahead; store in an airtight container.


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