Italian Nut Rollscookies Food

ITALIAN HAZELNUT COOKIES

Steps:

• Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper.
• Roast the whole hazelnuts (1/3 cup + 1 tablespoon and the 20 whole hazelnuts) for about 5-6 minutes. Move them to a clean bowl, remove 20 hazelnuts and set aside. The remaining hazelnuts place in a food processor and pulse until finely chopped (see photo). Set aside.
• In the bowl of the mixer cream the butter and sugar until fluffy about 2-3 minutes.
• Add the flour, chopped nuts, egg yolk, milk and vanilla. Mix just until combined into a dough.
• Either place the dough in a pastry bag with a large star tip or drop by heaping teaspoonfuls (or half and half) on the prepared cookie sheets. Place a roasted whole hazelnut on each cookie round and bake for approximately 15-20 minutes or until golden. Let cool 10-15 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!

HORN WALNUT COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.

MOM'S NUT HORNS

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

ITALIAN PINE NUT COOKIES

Steps:

• Preheat the oven to 325 degrees.
• Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
• Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
• Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
• Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.

ITALIAN NUT ROLLS/COOKIES

Steps:

• 1. Make dough the night before baking: Beat egg yolks. Cream butter and sugar. Add beaten yolks. Add the rest of the dough ingredients. Refrigerate overnight.
• 2. Make filling the night before baking: Beat egg whites. Add other ingredients. Mix well. Refrigerate overnight.
• 3. Preheat oven to 375 degrees.
• 4. Roll dough in flour mixed with powder sugar. Make 3 inch squares. Put 1/2 tsp filling in center of square. Fold up 2 opposite corners. Brush with egg white and roll in powdered sugar.
• 5. Bake on ungreased cookie sheet for 12-15 minutes. (check after 12 minutes - don't overcook). After cookie is cooled, roll in powder sugar again.