Chocolate Ganache & Almond covererd Palmiers

Tis the season to bake & be merry! I love Christmas and all of the baking that goes along with it. As most of you know, I’m not such a great baker like some of my awesome foodie blogger friends like Jamie, Meeta, Deeba, Marla,Lora, Barb, & Shulie just to name a few! Go check out there awesome blogs! These gals are such wonderful bakers, they have inspired me to bake and have taught me that baking is fun and that I should not be intimidated by the art of baking! Thank you gals for giving me confidence & encouragement when it comes to Baking! xo

I have always loved Palmiers, my first time biting into these delicious crispy, flaky, & buttery cookies was in Paris which certainly was a memorable experience. Palmiers, originated in France, are a  palm shaped cookies sometimes called Palm leaves or elephant ears.

Palmiers are made from puff pastry which is an alternating layers of dough and melted butter. I rolled out the puff pastry which by the way needs to be thawed out in the fridge overnight , coated with cinnamon  sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4″ slices. I sprinkled some more sugar on the cookies before baking in a very hot oven of 450 degrees.

Once the cookies were cooled, I dipped them in melted chocolate and coated them with sliced almonds. Chocolate ganache that I used in this recipe was melted left over Hershey chocolate bars from Halloween {a great tip if you want to use your Halloween candies before they get old}.

Try this easy yet impressive recipe, your family & friends  will think you slaved over baking these scrumptious cookies all day!