Cinnamon and nut palmiers

Preheat oven to 220°C.

Blitz the nuts, caster sugar and cinnamon in your food processor until fine.

Generously sprinkle some baking paper with 1 tablespoon of the white sugar and roll out the pastry to a 20 x 50cm rectangle, onto it. Brush the pastry with a little beaten egg and sprinkle with half of sugar/nut mixture. Fold each of the long edges to meet in the middle, then flatten a little with your rolling pin. Brush this with the egg and sprinkle over more white sugar. Spread most of the remaining sugar/nut mixture over the pastry and repeat folding the long edges in over the filling to meet in the middle. Finally, sprinkle the remaining white sugar and the last of the sugar/nut mixture over, then fold one length of the pastry over the other, like you're closing a book. Chill for 15-30 minutes.

Using a very sharp knife, cut the log of pastry into 2cm-thick slices and place each, cut-side down, on a tray lined with the baking paper. Press gently to flatten.

Bake for 5 minutes, then use a spatula to turn them over. Bake for a further 4-5 minutes or until golden brown. Watch them carefully so they don't burn. Transfer to a wire rack to cool, then enjoy!