In case you haven't noticed I am a sucker for nuts in my desserts. Demonstrated by a few favorites from races past: Apricot Almond Cake, Baklava, Linzer Torte, Nanaimo Bars, Almond Croissants, Majorcan Almond Cake... the list goes on. This recipe was no different. scrolling through baked goods, getting lost in sugary delicacies... ooh, walnuts and almond extract? Sold.
They hit all my dessert buttons too. Not too sweet, flaky and soft, texturally interesting with the filling of ground nuts, and great with coffee.
Adapted from RecipeLand
2 ¼ cups all-purpose flour
1 cup butter (2 sticks), very cold
2 large egg yolks slightly beaten
½ cup sour cream
2 ½ cups walnuts shelled, ground
½ cup sugar granulated
¼ cup milk
½ tablespoon almond extract
1 large egg beaten
1. Combine flour and butter in a food processor until the mixture resembles coarse crumbs, pulsing in 8-12 times, each pulse 2-3 seconds each. Add the egg yolks and sour cream; pulse 2-3 times until combined.
2. Turn the dough out onto a lightly floured board or counter. Knead the dough with your hands until it is smooth and can be shaped into a ball. If dough is too sticky, knead in more flour.
3. Wrap dough in plastic wrap and refrigerate.
4. Meanwhile make filling: In a medium-sized bowl, combine the ground walnuts, granulated sugar, milk, and almond extract.
5. Preheat oven to 400℉. Divide the dough into two; wrap half in plastic wrap and set aside.
6. On a lightly floured surface, roll out half of the dough to a 15 x 12 inch rectangle that is approximately ⅛ inch thick. Cut the rectangle of dough into 2-inch squares.
7. Place a heaping tablespoon of walnut filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together. Place Kifli on baking sheets; brush with the beaten egg.
8. Bake for 10-15 minutes or until cookies are golden brown.
9. Let cool on wire racks. Repeat steps with the remaining half of the dough.
Optional: dust with powdered sugar for a little more pizzaz.