Makes 40

INGREDIENTS

75g/3oz 2/3 cup chopped almonds, walnuts or hazelnuts
30ml/2 tbsp caster sugar, plus extra for sprinkling
2.5ml/1/2 tsp ground cinnamon
225g/8oz rough-puff or puff pastry, defrosted if frozen
1 egg, lightly beaten
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SPICED NUT PALIMERS

Lightly butter two large baking I sheets, preferably non-stick. In a food processor fitted with a metal blade, process the nuts, sugar and cinnamon until finely ground.

Sprinkle the work surface with sugar and roll out the pastry to a 50 x 20cm/20 x 8in rectangle about 3mm/1/8in thick. Brush the pastry lightly with beaten egg and sprinkle renly with half of the nut mixture.

Fold in the long edges of the pastry to meet in the centre and flatten with the rolling pin. Brush with egg and sprinkle with most of the nut mixture. Fold in the edges again to meet in the centre, brush with egg and sprinkle with the remaining nut mixture. Fold one side of the pastry over the other.

Cut the pastry crossways into 8mm/3/8in thick slices and place about 2.5cm/1in apart on the baking sheets.

Spread the pastry edges apart to form a wedge shape. Chill the palmiers for at least 15 minutes. Preheat the oven to 220°C/425°F/ Gas 7.

Bake for about 8-10 minutes, until golden. Carefully turn them over halfway through the cooking time. Keep an eye on them as the sugar can easily scorch. Transfer to a wire rack to cool.