Hazelnut Palmiers
2 ½ dozen cookies
1 box (two sheets) frozen puff pastry sheets (I use Pepperidge Farm)
1 ½ cups roasted hazelnuts
1 tsp fine sea salt
2 tsp granulated sugar (with more to dust the rolling surface and sprinkle over the unbaked cookies)
1 cup Nutella (chocolate hazelnut spread)
1) Thaw the frozen puff pastry in your refrigerator overnight
2) In a food processor, pulse together the roasted hazelnuts, the salt and 2 tsp granulated sugar into a coarse chop – do not go too far into a powder!
3) Sprinkle your rolling surface with granulated sugar and roll the first sheet of puff pastry into an 18” by 14” rectangle. Spread a thin layer of Nutella over the rolled dough. Sprinkle half the hazelnuts over the Nutella layer and lightly roll them in with your rolling pin.
4) Roll the long sides tightly inward until they meet in the middle. Transfer the log to a parchment lined sheet and then repeat with the second sheet of puff.
5) Refrigerate the logs for 30 minutes while your oven heats to 400 degrees.
6) Line two baking sheets with parchment paper.
7) Remove one log and slice in ¾” pieces. Lay the coolies cut side up on the parchment and sprinkle the tops again with sugar. Repeat with the second log onto the second sheet.
8) Bake the cookies, one sheet at a time, for 15-18 minutes until puffed and golden brown.
9) Cool the cookies on the sheet pan for five minutes then remove them to wire rack to cool completely.
10) The cookies are best eaten the day they are baked.
