This recipe is very special to me, because every time I make these Nut Horns, I think of the two ladies who shared it with me.
Anna and Luba were great cooks and bakers, who also loved hosting parties, and sharing their favorite recipes.
First time I ever made these, was actually at Luba’s kitchen, when she invited a bunch of us to bake together, and have lots of fun at the same time.
Both of these ladies are gone now (way too soon for either of them), but I am so proud to share their recipe, and reminisce a little about the good old times we spent together.
This recipe yields 4 dozen of cookies.
- 4 cups all-purpose flour ( I prefer the unbleached kind)
- 2 tsp. baking powder ( I use one with Aluminum Free)
- 1/8 tsp. salt
- 1 cup butter, cold
- 1 1/2 oz. Active Dry Yeast (2 packets)
- 4 Tbs. warm water
- 4 eggs, separated
- 1/2 cup sour cream
- 1 tsp. Vanilla Extract
- 1 cup granulated sugar
- 1 cup walnuts, ground up fine
- 1 tsp. Almond Extract
- Confectioners sugar, to use before serving
- In a medium mixing bowl, add flour, baking powder and salt.
- Cut in butter, to incorporate into flour mixture.
- Dissolve yeast in warm water.
- Stir in egg yolks, only. Keep the egg whites refrigerated.
- Mix in the sour cream and Vanilla Extract.
- Blend this wet mixture into flour mixture, to form a soft dough.
- Divide the dough into 4 equal parts, and form them into balls.
- Cover and refrigerate for at least an hour, or overnight.
- Once ready to work with the dough, beat the egg whites until foamy.
- Gradually add sugar, and beat until stiff peaks form.
- Fold in ground walnuts and Almond Extract.
- Keep refrigerated.
- Use one dough ball at a time, to roll it out on a board sprinkled with powdered sugar, to form a circle about 10 inches in diameter.
14. Spread the egg white/nut mixture over the rolled out dough.
15. Using a pizza cutter, cut the circle into 12 even wedges.
16, Starting at the outer edge (the wide end) of each triangle, roll it
up toward the middle of the circle, to form a horn (like a straight
17. Preheat the oven to 375 degrees F.
18. Place the nut horns on a lightly greased cookie sheet, spacing them
generously to allow enough space for spreading during baking.
19. Bake 10-12 minutes, or until golden.
20. Using a spatula, carefully remove cookies onto a cooling rack.
21. Gently break away the crusty excess filling, oozed out of the cookies.
21. Before serving, dust cooled cookies with powdered sugar.
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Tagged with: Anna
, easy cookies
, excellent dessert
, Nut Horn cookies
, Nut Horns
, Yeast dough