Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
1 8oz package of Cream Cheese
1/2 C sifted Confectioner's Sugar
1/4 C unsweetened Cocoa Powder
2 TBS Flour + 2 2/3 C used separately in the recipe.
2 TBS Frangelico ( Hazelnut liqueur)
1/2 C finely chopped, toasted Hazelnuts
8 TBS (1/2 C) Butter, softened
1/2 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Baking Powder
1/2 tsp cinnamon
1/2 tsp Salt
3 TBS whole Milk
1/2 tsp Almond extract
In a medium mixing bowl, with an electric mixer:
2 TBS Flour
Beat on low until smooth.
Fold in Hazelnuts, by hand.
Cover with plastic wrap and set aside.
In a Stand Mixer with a Paddle Attachment:
Beat on medium high speed for 30 seconds.
Beat until well combined, scraping down the sides as needed.
Beat until well combined.
Gradually add the Flour.
Beating just until mixed well.
Divide the dough in half.
Cover with plastic wrap and refrigerate for 30 minutes.
On a Floured Surface:
Start with one portion of dough.
Roll into a 12" X 8" rectangle 1/8" thick with the long edge facing you.
Spread with half of the filling to within 1/2" of the long edge.
Beginning with the edge facing you, roll the dough tightly to meet the middle.
Roll the other side to meet the middle. (the two long edges should meet in the center)
Brush the seam where they meet with a bit of water and gently press together.
Repeat with the other portion of dough.
Wrap the rolls in plastic wrap, place them on a sheet pan and refrigerate for at least 2 hours and up to
as much as 24 hours.
Using a very sharp knife, cut the rolls into 1/4" slices.
Transfer the Palmiers, cut side down and 2" apart onto the lined Sheet Pans.
Bake for 8 minutes.
Remove the pans to a rack and cool for 10 minutes.
Transfer the Palmiers to the rack and cool completely.
Peace in the Kitchen!
|These are an example of plain Palmiers.|
|These are an example of Chocolate Palmiers.|