Sprinkle work surface with sugar. (If desired, add the ground nuts and cinnamon to the sugar. Mix well.) Roll out dough to an eight-inch square, one eighth of an inch thick. Lightly brush the dough with a beaten egg. Sprinkle the dough with sugar.

Trim two parallel sides of the dough square. Fold the two trimmed sides to almost meet in the center, leaving a slight space for a “spine.” Lightly brush the dough again with beaten egg. Sprinkle more sugar. Close the dough, like a book, by folding in half along the spine.

Slice pastry dough (log) into one quarter-inch slices. Sprinkle with any remaining sugar.

Gently lay dough on Gefen Parchment-lined baking sheets, one and one quarter inches apart. Refrigerate for 15 to 20 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit.

Bake palmiers for 18 to 20 minutes, turning once halfway through baking. Cookie should be entirely brown, but must be carefully watched, since the sugar can scorch if left in too long.

Remove from oven and allow to cool. These pastries can be frozen after shaping and then baked fresh, directly from the freezer.