Almond palmiers: easy to prepare
Almond palmiers are a simple pastry that combines crispy puff pastry with a caramelized coating and the delicate flavor of almonds.
- 1 lámina de masa de hojaldre rectangular (250 g)
- 40 gr de almendras laminadas
- 45 gr de azúcar
- 15 gr de mantequilla derretida
- 1 cdita de esencia de vainilla
- 1 pizca de sal
- 1 huevo batido para barnizar
- 1 cda de azúcar extra para espolvorear
- Precalienta el horno a 200 °C con calor arriba y abajo.
- Extiende la masa de hojaldre sobre una superficie limpia.
- Mezcla la mantequilla derretida con la vainilla y unta una capa fina sobre el hojaldre.
- Espolvorea el azúcar de manera uniforme y añade las almendras laminadas junto con la pizca de sal.
- Presiona ligeramente con un rodillo para que las almendras se adhieran a la masa.
- Dobla ambos extremos largos hacia el centro y vuelve a doblarlos una vez más hasta que se encuentren.
- Cierra la masa como un libro y llévala al refrigerador durante 15 minutos para que se endurezca.
- Corta rebanadas de aproximadamente 1,5 cm de grosor.
- Colócalas sobre una bandeja con papel para hornear, dejando espacio entre cada una.
- Barniza con huevo batido y espolvorea el azúcar restante.
- Hornea entre 15 y 18 minutos. Dales la vuelta con cuidado y cocina de 3 a 5 minutos más para que se doren por ambos lados.
- Deja enfriar sobre una rejilla antes de servir.
To make this recipe you'll need puff pastry, which you can make at home, flaked almonds, sugar, butter, vanilla extract, a pinch of salt, and an egg for brushing. In just a few steps you'll have golden palmiers, crispy on the outside and with a delicious aroma of butter and almonds.
How to make crispy almond palmiers at home
- 2 people
- 470 Kcal
- 1 sheet of rectangular puff pastry dough (250 g)
- 40g of flaked almonds
- 45 grams of sugar
- 15g of melted butter
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 beaten egg for glazing
- 1 tbsp extra sugar for sprinkling
- Preheat the oven to 200°C with heat above and below.
- Roll out the puff pastry dough on a clean surface.
- Mix the melted butter with the vanilla and spread a thin layer over the puff pastry.
- Sprinkle the sugar evenly and add the flaked almonds along with the pinch of salt.
- Lightly press with a rolling pin so that the almonds adhere to the dough.
- Fold both long ends towards the center and fold them again until they meet.
- Close the dough like a book and put it in the refrigerator for 15 minutes to harden.
- Cut slices approximately 1.5 cm thick.
- Place them on a baking tray lined with baking paper, leaving space between each one.
- Brush with beaten egg and sprinkle with the remaining sugar.
- Bake for 15 to 18 minutes. Carefully turn them over and cook for another 3 to 5 minutes until golden brown on both sides.
- Let cool on a wire rack before serving.
Tips for this recipe
- Use very cold puff pastry to achieve better volume.
- Don't add too much butter to prevent the puff pastry from losing layers.
- Press the almonds gently so they don't fall apart during baking.
- Refrigerate the dough before cutting it to obtain uniform slices.
- Use a sharp knife to avoid deforming the palm trees.
- Leave space between each piece because they increase in size when baked.
- Keep an eye on the last few minutes of cooking, as the sugar can caramelize quickly.
- Turn the palm trees over to achieve an even golden color on both sides.
- Let them cool on a wire rack to maintain their crisp texture.
- Store them in an airtight container once cooled to keep them crispy for several days.
How to make almond palmiers crispier?
The key is to work with cold puff pastry, bake at a high temperature, and let it cool completely on a wire rack to remove excess moisture.
Can you make almond palmiers without eggs?
Yes. You can substitute the egg with a little milk or melted butter to achieve a golden finish.
What type of almond is best for this recipe?
Sliced almonds are the best option because they adhere easily to the puff pastry and toast during baking without burning.
Can almond palmiers be frozen?
Yes. It's best to freeze them before baking. When you want to prepare them, bake them directly from the freezer, adding a couple of minutes to the cooking time.
Why didn't my almond palmiers turn out crispy?
This usually happens because the puff pastry was hot before going into the oven, the temperature was too low, or it wasn't allowed to cool properly.
Can I add other ingredients?
Yes. You can add orange or lemon zest, cinnamon, a little honey, chopped pistachios, or a thin layer of almond cream to give them a different flavor without losing their essence.
