COOKIE WEEK: Spiced Palmiers

Wrapping up cookie week in layers of homemade pastry and lots of sugar and spice!

Hi Bakers!

Welcome to Day Seven of Cookie Week!

We are wrapping up this year’s cookie collection with a recipe I’ve been wanting to develop for a long time. Part pastry - part cookie, these Spiced Palmiers are as crispy, flaky, and relatively easy to make (all things considered) as I dreamed they would be! 

Palmiers are made with not much more than a sheet of puff pastry and sugar. When baked, the butter from the laminated dough melts and evaporates - making the dough expand and form tons and tons of layers. Left to bake and the sugar to caramelize, the cookies get toasted and crisp.

Instead of painstakingly folding our own laminated dough, I went with a rough puff pastry. I believe this cross between pastry dough and laminated dough was first pioneered on The Great British Baking Show in an effort to save time during the competition. Skeptical at first, I am pleasantly surprised at just how well this method works and am amazed at how many flaky layers it produces - just look!! 

There are a few variations of palmiers. They can be rolled, folded, extra buttery, cut thin, or baked super crisp and crunchy. 

Mine have loads of airy flakes that are crisp and delicate. Take a bite and the thin, sugar-covered pastry will shatter in the most delicious way. I love the use of both granulated and coarse sugar for texture along with the wintery spices of cinnamon, ginger, and cardamom.

For an extra crunchy version, cover the tops with a bit more sugar and bake until golden brown and caramelized, just a few more minutes. 

When I said these were “easy to make,” I did not say quick. Making your own puff pastry does take some time. The dough needs to chill between every few folds, so while the work is “hands off” it does take a little planning.

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