These cookies are a breeze, and they look like a swirly-twirly “B”.
I brought these into work and some people said they tasted like elephant ears (the tasty carni’ food). And others said they tasted like Trix cereal. Don’t bother telling that rabbit. I don’t want to be hassled my whole life.
Either way, I want to snack on them for life.
Cardamom and orange are best friends. These cookies just further prove it! You could sprinkle a bit of cinnamon in these too. That’d be pretty.
Oh! I’ve been wanting to work this little sea-foam treasure into a photo. So here ya go!
Cardamom Orange Palmiers
Recipe inspired by ingredients I just had + Joy the Baker
- 1 sheet frozen puff pastry, thawed
- scant 1 cup of sugar
- zest from 2 oranges
- 1/2 t cardamom
- Sprinkle half of the sugar onto a clean surface. Unfold the thawed puff pastry onto the sugar-covered surface and roll until pastry is bit thinner.
- Rub the orange zest into the remaining 1/2 cup of sugar sugar. Sprinkle over the puff pastry. Sprinkle with cardamom an using your hands, rub the surface so that the cardamom is evenly distributed. Roll gently with the rolling pin to press the zesty sugar into the surfaces until the pastry is about 1/2-inch – 1 inch bigger than it originally was.
- Roll up the two longest sides toward each other and meet in the middle. Gently press together and wrap in plastic and place in the freezer for 30 minutes or until firm enough to slice without smooshing.
- Meanwhile preheat your oven to 400°F and line a large baking sheet with parchment paper. Remove the dough from the freezer and slice into 1/2 inch slices and place on the prepared baking sheet.
- Bake for 10-15 minutes rotating partway through. Check often once they’ve been in the oven for 10 minutes because they can burn easily. Once the bottoms are golden and they’re puffed, they’re done. Cool on a wire rack and enjoy.