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There’s no better match for flaky, all-butter puff pastry than sweet and aromatic almond paste. The duo make for one fine cookie; these elegant almond palmiers with golden, buttery layers and a sugary crunch are addictively delicious and incredibly simple to make.

Almond Palmiers

If you have the time, make your own quick puff pastry in a food processor, but I’m here to tell you there’s no shame in stashing a box of store-bought puff pastry in the freezer to have on hand for future dessert emergencies.

Almond Palmiers

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Almond Palmiers

  • Yield: 40 cookies

Ingredients

Palmiers

  • 7 ounces almond paste, cubed
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1/8 tsp pure almond extract
  • 2 sheets (16 oz) puff pastry, thawed and chilled
  • 2 Tbsp sugar, divided (for the board)

Topping

  • 2 Tbsp sugar

Instructions

  1. Combine almond paste, sugar, salt, and almond extract in a food processor; pulse for 1 minute to combine. Sprinkle 1 tablespoon of sugar onto a large board; roll 1 sheet of puff pastry out into an 9 by 13-inch rectangle.
  2. Sprinkle 3/4 cup almond paste mixture over rectangle, pressing into dough with rolling pin. Score the center of the dough with a knife to serve as a guide. Starting on one long side, roll dough tightly and evenly to the center. Repeat on the other side. Wrap dough tightly in plastic and chill in the freezer for 30 minutes, until firm. Repeat process with second puff pastry sheet.
  3. Line two baking sheets with parchment paper. Use a sharp knife to trim ends of dough, then slice each log crosswise into 20 slices; place slices a few inches apart on baking sheets. Sprinkle tops with sugar and freeze on baking sheets for at least 1 hour.
  4. Preheat oven to 450°F. Bake palmiers for 10 minutes, until caramelized on the bottom. Carefully flip with a spatula, pressing down to flatten if palmiers begin to unroll. Continue baking another 4 minutes, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days; recrisp in a 300°F oven if desired.

Nutrition

  • Calories: 80
  • Carbohydrates: 10

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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26 comments

  1. I love Palmiers and I love that these used pre-made puff pastry, I need another nap instead of more to do this weekend. I love your cute blue backdrop too, I guess I’ll have to add making one of those to the never ending list. Wish I was your neighbor I’d just stop by your place for treats. Have a great weekend.

    1. Thank you, Gina! I would happily share these with you… I’m thinking a jam-filled palmier with your homemade jam might be excellent too :). Have a great weekend!

  2. love this!! anything with almondy/frangipane/marizpan like flavors sounds delicious to me. and i’ve been meaning to make homemade palmiers again (they taste so much fresher than the ones from tj’s! even though i still love those (; haha), so this sounds like the perfect version for my next batch.

  3. Dessert emergencies can definitely happen, Laura! Prepared puff pastry comes in handy at times and making it homemade is a fun weekend project. 🙂 Love anything almond and marzipan and your Almond Palmiers look divine! So pretty. Thank you for sharing!

  4. ha ha I thought I’m the only one with a stash of puff pastry in the freezer. Comes in handy so many times!
    Love the almond filling in these palmiers!

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