Palmiera biscuits - the basis for Berlin biscuits

Palmiers are light, airy cookies that require only two ingredients - puff pastry and sugar. The French believe that they look like palm leaves - hence the name, as well as elephant ears and hearts. But whatever you call them, these cookies are easy and simple to make.

Ingredients

• 1 puff pastry sheet (500 g)
• 1/2 cup sugar

Directions

1. Remove the puff pastry from the freezer and let it thaw at room temperature for 30-40 minutes. It should unfold easily, but not yet get sticky.
2. Sprinkle 1/4 cup sugar on your work surface. Unroll the dough and place it over the sugar. Sprinkle the remaining sugar on top. Run the rolling pin lightly over the dough from the middle to the edges. Your goal is not to roll it out, but to flatten and lightly press down on the sugar.
3. Mentally divide the dough in half and wrap the short side of the dough towards the middle, trying to make the roll as dense as possible. Roll the other short side as well. Once both sides are folded towards the center, press them lightly together and place them on a piece of parchment.
4. Put the workpiece in the refrigerator for 1 hour. Preheat the oven to 200 ° C. Line a baking sheet with baking paper.
5. Remove the workpiece from the refrigerator and place it on the work surface with the cut side down. Slice crosswise into cookies 1.2–1.4 cm thick. Place the palm trees on a baking sheet, 3–4 cm apart. Press lightly on the cookies before baking.
6. Bake for 12-13 minutes, until the edges are light golden brown. Cool the palm trees on a wire rack.
7. If desired, the palms can be sprinkled with powdered sugar, dipped one end in chocolate or greased with jam.