Yield: Yields 24 to 26 cookies.
This is a much quicker and easier version of a very classic elegant pastry.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
After folding in both sides of the palmier dough three times, you should have a 1/4-inch gap between the two sides, Then fold one side over the other, as if closing a book.
This is THE Palmier cookie I have been searching for! Recreating these little wonders I grew up eating in France does NOT involve cutting and shaping a roll of puff pastry, like so many recipes want to make you believe... Alice Medrich's recipe is right on the money! These are not complicated to make and -surprise, surprise! Their texture is absolutely perfect, they look beautiful and just melt in your mouth! I'm so glad :)
I love this cookie! Actually I love the whole recipe, the cream cheese dough is easy to work with and the three resulting cookies are great. I made all of them last year and they were all very good. Making these Palmiers is fun and easy.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?