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.
1.Make the dough the night before baking. Beat egg yolks. Cream butter and sugar. Add beaten yolks.
2.Add the rest of the dough ingredients.
3.Refrigerate overnight.
4.Make filling the night before baking. Beat 2 egg whites. Add vanilla and honey. Mix well.
5.In a separate bowl, mix the ground walnuts and sugar.
6.Stir together the egg white mixture with the nut mixture. Refrigerate overnight.
7.The next day, preheat the oven to 375 F. Roll the dough in flour with mixed powdered sugar.
8.Make 3-inch squares.
9.Put 1/2 tsp filling in the center of the square. Fold up 2 opposite corners.
10.Brush with the remaining egg white.
11.Roll in powdered sugar.
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.
