Cornes de Gazelle - 400 g farine - 160 g beurre - 1 blanc d'oeuf - 200 ml fleur d'oranger - Farce : 400 g poudre d'amande - 150 g sucre glace - 1 c.s miel - 10 g beurre - 100 ml fleur d'oranger - 230°C avant la cuisson - 180°C pendant 15 min.
Palmiers, also known as elephant ear cookies, are buttery, flaky, crunchy, and just plain good. You only need puff pastry dough and sugar, but I mix a little sea salt in to balance the sweetness. Despite their good looks, palmiers are actually incredibly easy to make. This blog post has a full photo tutorial along with the recipe!