But oh so tasty!
If you want a more boozy tasting cookie, add 1 tsp of rum or bourbon after the syrup has boiled. The flavors become more apparent the longer the syrup has to soak in. Wait 24 hours – I’m serious, no cheating!
Adapted from probonobaker.typepad.com
3/4 C pistachios (roasted and hulled)
1/4 C caster sugar
7 teaspoons rum or bourbon
1 teaspoon cinnamon
1/4 stick of butter (at room temperature)
2 tbl light brown sugar
2 sheets puff pastry
1 C honey plus 1 tbl
1 tsp lemon zest
Preheat oven to 400F
Process pistachios until finely ground. In a bowl combine the pistachios, butter, sugar, cinnamon, 3 tsp of the Rum, and 1 tbl of honey until the ingredients come together to form a paste.
Place one of the puff pastry sheets on a cutting board and distribute 1 tbs brown sugar evenly. Press the puff pastry so the sugar adheres. Flip the puff pastry over.
Spread half of the pistachio mixture onto the center-third of the puff pastry (the puff pastry should already be folded into thirds, use the middle section). Fold each outer third in to meet in the middle and press down. Fold each side in once again and press. Repeat one last time and fold each side of the resulting cylinder into each other. Cover in plastic wrap and chill for about 15-20 minutes or until the pastry is cool enough to handle without coming apart. Repeat with the other half of the ingredients.
Remove from the plastic wrap once chilled and cut into pieces 1/4in thick. Place on parchment paper or greased baking sheet.
Bake 10-15, watching carefully near the end so the bottoms do not burn. Meanwhile combine 1/2 C of the honey with 2 tsp of the rum and lemon zest in a small saucepan and bring to a boil. Reduce heat.
When finished baking, place one palmier at a time in the honey mixture, turn to coat, and place on a wire rack (with paper towels underneath). Allow to cool and enjoy (I prefer these a day old to let the flavors soak in…yum!)