Cardamom Palmiers
Lauren Chattman
36 cookies
2 hours
15-20 minutes
"A little bit of cardamom and ginger added to the cinnamon sugar typically found on palmiers, or elephant ears, gives these miniature cookies an out-of-the-ordinary, slightly lemony flavor."
Excerpted with permission from Cookie Swap! by Lauren Chattman. ©2024. Published by Workman Publishing.
Ingredients
½ cup (100 g) sugar, plus more for sprinkling the work surface
½ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground ginger
1 sheet (about 8 oz/227 g) frozen puff pastry, thawed but well chilled
Flour, for dusting the rolling pin
1 large egg (50 g), slightly beaten
Directions
Combine the sugar, cardamom, cinnamon, and ginger in a small bowl.
Dust the work surface with a tablespoon or two of sugar. Place the puff pastry on the work surface with the long side facing you and quickly roll it with a lightly floured rolling pin into a 12-by-9-inch (30 by 23 cm) rectangle.
Brush the puff pastry with the beaten egg. Sprinkle the spiced sugar mixture over the pastry, patting it lightly with your fingers so that it adheres.
With the tip of a paring knife mark a line lengthwise down the center of the pastry (do not cut through!). Carefully roll each of the long sides of the rectangle toward the center line, leaving ⅓ inch (1 cm) uncovered on either side of the center line. Wrap the rolled pastry in plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days. (The pastry dough can be frozen at this point; see "A Step Ahead," page 100.)
Preheat the oven to 375°F (190°C). Line several baking sheets with parchment paper.
Use a sharp knife or pastry wheel to cut the pastry roll into ¼-inch (6 mm) slices. Arrange the slices I inch (3 cm) apart on the baking sheets.
Bake the cookies until golden brown, 15 to 20 minutes. Remove from the oven, cool on the baking sheets for 15 to 20 minutes, and then carefully slide the parchment paper with the cookies to a wire rack to cool completely.