These showstopping Italian cookies with honey walnut filling are exceptionally tasty, offering a subtle complexity typical of Italian desserts.
Unique both in flavor and form, these cookies are great for special occasions and holidays.
They are reminiscent of shortbread with a nutty filling, making them an excellent accompaniment to tea and coffee.
For the cookie dough:
- 4 cups all purpose flour
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 packets vanillina (or 2 tsp vanilla extract)
- pinch of salt
- zest of a tangerine
- 3 eggs
For the filling:
- 2 cups walnuts, shelled and chopped
- zest of tangerine
- 3/4 cup honey
- 1/8 cup granulated sugar
- powdered sugar for dusting (optional)
To begin making the cookie dough cut together the flour and butter (or use a hand mixer) to create a sand like consistency.
Add the sugar, baking powder, salt, vanillina and tangerine zest to the mixture.
Mix all the ingredients together by hand, or if using a mixer on a low setting.
Add the eggs and continue mixing until well incorporated, forming a smooth dough consistency.
If your mixture appears too dry you can add a splash of water until the dough sticks together.
Form the dough into a ball and wrap in plastic wrap.
Let it chill in the refrigerator for 2 hours, or for no more than 1 hour in the freezer.
When the dough is almost done chilling, preheat the oven to 350 degrees.
Begin making the filling by putting the chopped walnuts, tangerine zest, honey and sugar in a bowl.
Mix well and set aside.
Remove the dough from the refrigerator and divide into two equal sized portions.
Roll each portion into a rectangle approximately 2mm in thickness on top of a sheet of parchment paper or wax paper.
Spread half of the honey walnut filling in the middle of the dough, avoiding the edges.
Fold the dough over on top of the filling, closing all of the edges well so the filling doesn’t escape during baking.
Move the cookie dough loaf onto a cookie sheet lined with parchment paper.
Repeat the process with the second half of the dough and filling.
Place both cookie loaves in the preheated oven and bake for approximately 30 minutes or until the tops turn golden in color.
Remove from the oven and cool on a cooling rack.
Once cool, move to a cutting board and slice the loaves horizontally, making each cookie about a centimeter in width.
Dust with powdered sugar.
Source and picture Monte Nero