1/4c. butter or margarine, softened
1/4c. confectioner’s sugar
1 pkg. (7oz. Tube) almond paste
1 egg
1/2t. almond extract
1/4c. granulated sugar
1 pkg. (17 ¼ oz.) frozen puff pastry sheets, defrostedCream butter with confectioners sugar, almond paste, egg and almond extract until smooth. Set aside.
Sprinkle counter or pastry cloth evenly with 1 Tablespoon of the granulated sugar and top with one of the sheets of pastry. Roll pastry sheet into a 12-inch square and sprinkle top with another tablespoon of granulated sugar. Repeat using the remaining granulated sheet of pastry.
Spread one-half of the almond paste mixture evenly over the top of each rectangle, then starting on both sides, toll each sheet of pastry up, jellyroll fashion form both sides toward the middle, with rolls meting in the center, forming a classic palmier shape. They should look like an ancient scroll all rolled up. Firmly press together to keep tight during baking. Wrap and chill well, at least 2 hours or up to 3 days.
Preheat oven to 400 degrees and arrange oven rack to center position. Cut into ½ inch slices and arrange about 2 inches apart on greased or parchment lined baking sheets. Bake about 10-12 minutes or until lightly browned. Remove form pan and cool over a rack. Recipe yields about 4 dozen palmiers.
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