PISTACHIO PALMIERS

Ingredients

• 1/2 cup shelled unsalted pistachios, toasted and finely chopped
• 1/4 cup golden granulated sugar crystals
• 1/4 tsp cinnamon
• 1/8 tsp ground cardamom
• All-purpose flour (for dusting surface)*
• 1 pkg (397 g) frozen puff pastry, thawed
• 2 tbsp salted butter, melted
• 1 large egg, lightly beaten
• 2 tbsp golden granulated sugar crystals

Directions

1. Combine pistachios, 1/4 cup sugar crystals, cinnamon and cardamom.
2. On a lightly floured surface, roll out pastry into an 18x12 inch rectangle. Brush rectangle with melted butter and sprinkle with pistachio mixture.
3. Fold each long edge of dough over pistachio mixture so that they are halfway toward centre. Fold long edges over again so that they meet in the centre and enclose filling.
4. Brush down centre of dough with beaten egg. Fold dough together lengthwise. Wrap dough with plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 425ºF.
6. Unwrap dough and cut dough into 1/2 inch thick slices.
7. Place slices, cut side down, on greased or non-stick foil-lined cookie sheets. Open up top of slices slightly so that they are a heart shape. Sprinkle slices with 2 tbsp sugar crystals.
8. Bake until palmiers are puffed and light golden, about 10 - 15 minutes.
9. Let cookies stand for 5 minutes on cookie sheets.
10. Remove from cookie sheets and cool on racks.
11. Store in an airtight container in a cool dry place for up to 3 days. May be frozen.