Salted Chocolate Palmiers

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together flour, confectioner's sugar, and cocoa powder.

   Tip: Make sure to sift the cocoa powder for an even texture.

3. 3

   Add the softened butter to the bowl and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Don't overwork the mixture.

4. 4

   Gradually pour in the milk, stirring with a fork until the dough comes together in a ball.

   Tip: If the dough is too sticky, add a little more flour.

5. 5

   Turn the dough out onto a lightly floured surface and knead a few times until it comes together.

   Tip: Don't overknead.

6. 6

   Roll the dough out to a thickness of about 3 mm (1/8 inch). Cut into long, thin strips about 20 cm (8 inches) long.

   Tip: You can also use a pastry cutter or a sharp knife.

7. 7

   Place the strips on the prepared baking sheet, leaving about 1 cm (1/2 inch) of space between each palmier.

   Tip: Make sure to leave enough space for even baking.

8. 8

   Bake for 15-20 minutes, or until the pastry is golden brown.

   Tip: Keep an eye on the palmiers after 10 minutes, as they can go from golden to burnt quickly.

9. 9

   While the palmiers are baking, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

10. 10

    Remove the palmiers from the oven and let them cool for 5 minutes.

    Tip: This will help the palmiers retain their shape.

11. 11

    Dust the palmiers with granulated sugar and sprinkle with flaky sea salt.

    Tip: You can also use a little more or less sugar to your liking.

12. 12

    Drizzle the melted chocolate over the palmiers and sprinkle with unsalted almonds.

    Tip: You can also use other nuts or even coconut flakes if you prefer.