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CARDAMOM
PALMIERS
Fashioned
out of purchased puff pastry, these bite-sized
cookies are particularly easy to make. Cinnamon
can replace the sometimes hard-to-find and
more exotic-tasting cardamom for an equally
delicious taste. These are perfect with
that last cup of coffee before the evening
ends.
1/3
cup sugar
1/2 teaspoon ground cardamom
1 sheet frozen puff pastry, about 9 oz (280
g), thawed
In
a small bowl, sift together the sugar and
cardamom. Sprinkle a work surface with about
1 tablespoon of the cardamom-sugar. Open
the sheet of pastry atop the sugar and roll
it out into a rectangle about 9 by 11 inches
and 1/8 inch thick. Cut the pastry lengthwise
into 3 uniform strips each about 3 inches
wide. Sprinkle each strip evenly with 1
tablespoon of the cardamom-sugar. Gently
fold both ends of 1 pastry strip inward
so they meet in the center. Then bring both
sides in to meet at the center, like closing
a book; do not compress. Roll the outside
in more cardamom-sugar to coat. Repeat with
the remaining pastry strips. Refrigerate
for 30 minutes.
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Preheat
an oven to 350°F. Grease 2 baking sheets.
Using
a sharp knife, cut the pastry strips crosswise
into slices 1/2 inch thick. Arrange the slices
on the prepared baking sheet, loosening the coil
of each cookie slightly and spacing them about
2 inches apart.
Bake
until the bottoms caramelize, about 20 minutes.
Turn the cookies over and bake until the tops
are deeply caramelized, about 5 minutes longer.
Transfer the cookies to racks to cool. Store in
an airtight container at room temperature for
up to 5 days.
Makes
about 1 1/2 dozen cookies.
[After
Dinner, Williams-Sonoma Lifestyles Series]
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