Pistachio palmiers recipes

I like to mix pistachio and marzipan to make them a little sweeter and add moisture. Palmiers are so versatile you could add almost anything to them.

Makes about 24
shelled pistachios 100g
marzipan 100g
caster sugar for sprinkling
frozen puff pastry 1 sheet (about 300g)

Heat the oven to 180C/gas mark 4. Line a baking sheet with parchment

In a food processor, blitz the pistachios and marzipan into a crumbly powder. Sprinkle a work surface liberally with caster sugar and lay the rolled puff pastry on top of that. Sprinkle again with sugar. Scatter ¾ of the nut filling over the pastry and then roll with a rolling pin to embed it into the dough a bit, without rolling the pastry any thinner really.

With the short side of the rectangle facing you, fold in each of the long sides of dough to meet in the middle. Sprinkle with another layer of caster sugar, cover with the remaining nut mixture and roll again to imbed. Fold the outer edges into the middle again to meet and then fold a final time, giving you a long log of filled dough.

Chill the dough for 30 minutes. Cut the log into 1cm thick slices and place cut side down onto your prepared baking tray about 8cm apart. Bake for 15-20 minutes or until golden.