Serves: 64
Total Calories: 78
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.
This Sicilian Nut Rolls recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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