Cocoa Nib Palmiers

Growing up my mom would take me and my sister down to the Spanish bakery in our neighborhood. We would get a big silver tray and roam the isles filling it up with whatever caught our eye.

One of my favorites were the elephant ears or Palmiers.
They’re such a simple but rich dessert that is perfect paring to a coffee or a cup of tea.

When I was in Spain a couple of weeks ago you could buy a whole bag full for a Euro. It made such a great walking around snack.

I slightly adapted this recipe from The Novice Chef

Cocoa Nib Palmiers

1 Sheet of Puff Pastry (thawed per the directions on the package)
1 Cup of Sugar
2 tsp Cinnamon
1 tsp Nutmeg
1/2 cup Cocoa Nibs

1. Preheat the over to 425 degrees F

2. Combine the spices and then dust a flat surface such as cutting board.

3. Lay out the puff pastry onto the mixture, trying to coat as evenly as possible. Dust the top of the pastry as well.

4. Sprinkle the cocoa nibs, pressing them gently in.

5. Fold the dough into the middle.

6. Fold the folder halves over again.

7. One more time!

8. Cut the dough into aprox 1 1/2 inch pieces and place on a parchment paper line cookie sheet.

9. Bake for approximately 8 minutes (until edges are starting to caramelize) flip over, and cook for another 8 minutes.

10. Remove and let cook on a drying rack.