Nut Horn Cookies – Recipe
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 in 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 recipes, and reminisce a little about the good old times we spent together.
This recipe yields 4 dozen cookies.
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Spread the egg white/nut mixture over the rolled-out dough. If you cut them as above (8 pieces), these will be quite large. I like to cut mine into 12 equal pieces, by cutting the circle into 4 even sections, then each of these sections into 3 equal triangles.
Place the nut horns on a lightly greased cookie sheet, spacing them apart generously.
Using a spatula, carefully remove cookies onto a cooling rack, they are quite fragile at this time.
- 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.
- Spread the egg white/nut mixture over the rolled out dough.
- Using a pizza cutter, cut the circle into 12 even wedges (cut into 4, then cut each quarter into 3 equal parts, or into only 8 wedges if you want them large)
- 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
- Preheat the oven to 375 degrees F.
- Place the nut horns on a lightly greased cookie sheet, spacing them
- generously to allow enough space for spreading during baking.
- Bake 10-12 minutes, or until golden.
- Using a spatula, carefully remove cookies onto a cooling rack.
- Gently break away the crusty excess filling, oozed out of the cookies.
- Before serving, dust cooled cookies with powdered sugar.