PISTACHIO PALMIERS
My family loves palmiers from the bakery, so I created my own recipe. These have a Middle Eastern twist with the addition of rosewater, honey and a touch of cardamom. They are light and crisp-a special treat for the holidays. -Deborah Hinojosa, Saratoga, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add ice water and lemon juice to form crumbs. Turn onto a floured surface; knead gently 8-10 times., Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough in half. Repeat rolling and folding. Place folded dough in an airtight container and freeze 20 minutes., Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough into thirds, forming a 4x8-in. rectangle. Place folded dough with longer side facing you; repeat rolling and folding twice, always ending with a 4x8-in. rectangle. (If at any point the butter softens, chill after folding.) Cover folded dough and refrigerate overnight., Preheat oven to 400°. In a small bowl, mix sugar, cinnamon and cardamom. In another bowl, mix butter, honey and rosewater. Turn dough onto a lightly floured surface; cut in half. Roll 1 half dough into a 12x10-in. rectangle. Brush with half the butter mixture; sprinkle with half each of the following: sugar mixture and pistachios. , Starting with a long side, roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining dough, butter mixture, sugar mixture and pistachios. Refrigerate rolls 20 minutes or until firm enough to slice., Cut rolls crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 72 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 70mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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Samarpan Thapa
[email protected]These cookies are the perfect combination of sweet, salty, and crunchy. I love the way the pistachios add a bit of texture.
JMAC MAN
[email protected]I've never made palmiers before, but these were surprisingly easy to make. I'm definitely going to make them again.
Brendan OMahony
[email protected]I'm always looking for new cookie recipes to try and these pistachio palmiers definitely fit the bill. They're so unique and flavorful.
C P
[email protected]These cookies are so delicious and addictive. I can't believe how easy they are to make.
HKSYCO Gaming
[email protected]I'm not sure what I did wrong, but my cookies didn't turn out as good as the picture. They were still tasty, but they didn't look as impressive.
Papa Bratdley
[email protected]These cookies are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Shah Zadi
[email protected]I made these cookies for my friend's birthday party and they were a huge success. Everyone loved them!
Anus Khan
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect balance of sweet and salty.
Justine Green
[email protected]I'm so glad I found this recipe. These cookies are the perfect addition to my holiday cookie platter.
Momin Moksadul
[email protected]These cookies were a bit time-consuming to make, but they were worth it. They're so delicious and unique.
Meenat Muhammad
[email protected]I had some trouble rolling out the dough. It was a bit too sticky. I ended up having to flour my hands and work surface a lot.
Aleksandar Stoichkov
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
RUBEN Gideon haggerty
[email protected]I'm not a big fan of pistachios, but I really enjoyed these cookies. The honey glaze is what really makes them special.
Jermilla Byrum
[email protected]These palmiers are so addictive! I can't stop eating them. I've already made them twice this week.
Milak Owais
[email protected]I love the combination of sweet and salty in these cookies. The pistachios add a nice crunch and the honey glaze is the perfect finishing touch.
Romjan Voi
[email protected]These pistachio palmiers were a huge hit at my holiday party! They were so easy to make and looked so impressive. I'll definitely be making them again.