Palmier Pecan Cookies

Ingredients:

• 1/3 cup pecans
• 4 tablespoons unsalted butter at room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons firmly packed light brown sugar
• 1 tbsp. premium flour
• A pinch of coarse salt
• 1/4 tbsp. sugar-turbinado
• 1 sheet frozen puff pastry, defrosted (half a 500g package)
• 1 large egg, lightly beaten

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 200°C (400°F). Place the nuts on a baking sheet and roast on the top rack until lightly toasted, about 5 minutes; let cool completely.
2. In a small bowl, beat the butter and vanilla extract with a rubber spatula until smooth; set aside. Place the pecans, brown sugar, flour, and salt in a mini food processor and pulse until finely ground. Sprinkle a work surface with turbinado sugar and lay the puff pastry on top. Press to coat the dough with sugar, then turn the dough over and roll it out into a 12-inch square.
3. Spread the butter mixture almost to the edge of the dough, then sprinkle with the nut mixture, pressing gently to adhere. Using your hands, fold one side of the dough toward the center, then fold the opposite side toward the center until they meet. Trim the ends of the roll.
4. Line 2 baking sheets with parchment paper. Cut the dough into 1 cm thick pieces. Place them on the prepared baking sheets, approximately 5 cm apart. Brush with beaten egg.
5. Bake the cookies until golden brown, 7-10 minutes. Carefully flip them with a thin metal spatula, switch the baking sheets, and continue baking until crisp and golden, another 7-10 minutes. Let the cookies cool completely on the baking sheets.