italian nut rolls/cookies

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How To Make italian nut rolls/cookies?

 Test Kitchen Tips
Save the egg white you don’t put in the filling to brush the cookies the next day. Make sure to roll the dough thin, almost like a pie dough, and seal it well so they don’t pop open in the baking process.
    • Egg yolks added to creamed butter and sugar.
      1.Make the dough the night before baking. Beat egg yolks. Cream butter and sugar. Add beaten yolks.
    • Remaining dough ingredients added to the bowl.
      2.Add the rest of the dough ingredients.
    • Dough ready to refrigerate.
      3.Refrigerate overnight.
    • Egg whites, honey, and vanilla in a bowl.
      4.Make filling the night before baking. Beat 2 egg whites. Add vanilla and honey. Mix well.
    • Mixing walnuts and sugar.
      5.In a separate bowl, mix the ground walnuts and sugar.
    • Combining egg white and nut mixture.
      6.Stir together the egg white mixture with the nut mixture. Refrigerate overnight.
    • Dough rolled on powdered sugar.
      7.The next day, preheat the oven to 375 F. Roll the dough in flour with mixed powdered sugar.
    • Dough cut into squares.
      8.Make 3-inch squares.
    • Filling in the center of the dough and folding corners over filling.
      9.Put 1/2 tsp filling in the center of the square. Fold up 2 opposite corners.
    • Brushing cookies with an egg wash.
      10.Brush with the remaining egg white.
  • Rolling dough in powdered sugar.
    11.Roll in powdered sugar.
  • Baking the cookies.
    12.Bake on a parchment paper-lined cookie sheet for 12-15 minutes. Check after 12 minutes – don’t overcook. After the cookies are cooled, roll in powdered sugar again.
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