Le Dita Noce - Walnut Fingers

By duckieq

Ingredients

• Filling:
• 1/2 Lb. Unsalted Butter
• 1/2 Lb. Flour
• pinch of salt
• 7 egg yolks (keep whites)
• 1/2 lb. finely ground walnuts
• 1/4 lb. granulated sugar
• Zested lemon rind from 1 lemon
• Mix together well and set aside.

Preparation

Step 1

Crumble flour and butter together (cold butter and flour in processor) til almost fine.
Add egg yolks knead lightly by hand until well incorporated.
Form balls a bit smaller than walnut-sized.
Place on dish, cover and refrigerate overnight.
Roll out each ball very thin to 3” diameter.
Sprinkle a tbsp. on each rolled out pastry. Roll up tightly.
Place on parchment lined cookie sheet.
Brush with slightly beaten egg white sprinkle tops with left over sugar-walnut mixture.
Bake 375 for approx. 20 minutes or until bottoms are golden brown.
Allow to cool completely and dust with powdered sugar sifted through a small sifter.
Additional Tips
After you take them out of the fridge the next day, allow to sit about 10 minutes before rolling; otherwise they may crack around the edges. Even if they do, after rolling them up you may trim the "raggy" edges with a pizza cutter or knife.