Where it comes from
France (palmier)
Worth saying up front, because almost everyone gets it wrong: the palmera is not a biscuit. It is puff pastry between half a centimetre and two centimetres thick, folded back on itself until it takes that ear shape with splayed tips.
It is French in origin — palmier — and goes by many names: palmerita, oreja, palmita, corazón de hojaldre; ulleres in Catalonia. The Spanish version tends to be bigger and crunchier than the French one.
The topping decides what it is called at the counter: chocolate the most requested, egg-yolk glaze the classic, and also plain glazed or white chocolate. It is sold in any bakery in the province and is, with the napolitana, the after-school snack.
What it is made with
- Flour
- Butter
- Sugar
- Chocolate (coating)
- Bakeries and obradores across the province