Almond Palmiers
Instructions
Thaw puff pastry sheet as pkg. directs. Using a hand mixer on low speed, beat almond paste, the 2/3 cup sugar and eggs for the almond filling in a bowl until smooth, 5 minutes. Unfold one pastry sheet on a lightly floured surface; roll out to a 10 x 14 inch rectangle. Spread half of the almond filling evenly over the pastry rectangle; sprinkle with 1/4 cup of the ground almonds. Roll up pastry evenly from both short sides until rolled edges meet in the middle; wrap in plastic wrap. Repeat with remaining pastry sheet, almond filling and 1/4 cup ground almonds. Arrange wrapped rolls on a baking sheet; freezer for at least 1 hour. Preheat oven to 350. Line baking sheets with parchment paper. Trim ends of cookie rolls. Cut rolls crosswise into 1/4 inch thick slices. Arrange cookies on prepared baking sheets, spacing cookies 1 inch apart. Sprinkle each cookie with 1/2 t. coarse sugar. Bake cookies, one sheet at a time, until they're firm to the touch and lightly brown on the bottoms, 13 to 15 minutes. Let cookie cool on the baking sheets 5 minutes, then transfer them to a rack. Makes 60 cookies.
Can be made ahead. Spread filling on pastry, roll up pastry as directed and wrap in foil. Store in freezer up to 1 month. Slice and bake as directed.
