SICILIAN NUT ROLLS

Sicilian Nut Rolls image

Number Of Ingredients 17

DOUGH
3 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 cup shortening
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
2 to 3 tablespoons cold milk
FILLING
1 cup toasted almonds
1 cup toasted walnuts
1/2 cup toasted and skinned hazelnut
1/4 cup sugar
1/4 cup honey
2 teaspoons orange zest
1/4 teaspoon ground cinnamon
confectioners' sugar

Steps:

1 In a large bowl, combine the flour, sugar, and salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. 2 In a small bowl, whisk the eggs with two tablespoons of the milk. Add the mixture to the dry ingredients, stirring until the dough is evenly moistened. If needed, blend in a little more milk. 3 Gather the dough into a ball and place it on a sheet of plastic wrap. Flatten it into a disk and wrap well. Refrigerate 1 hour up to overnight. 4 Process the nuts and sugar in a food processor. Process until fine. Add the honey, zest, and cinnamon, and process until blended. Preheat the oven to 350°F. Grease 2 large baking sheets. 5 Divide the dough into 4 pieces. Roll out one piece between two sheets of plastic wrap to form a square slightly larger than 8 inches. Trim the edges and cut the dough into 2-inch squares. Place a heaping teaspoon of the filling along one side of each square. Roll up the dough to enclose the filling completely. Place seam-side down on the baking pan. Repeat with the remaining dough and filling, placing the cookies 1 inch apart. 6 Bake 18 minutes or until the cookies are lightly browned. Transfer the cookies to wire racks to cool. Store in a tightly sealed container up to 2 weeks. Sprinkle with confectioner's sugar before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves