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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Nut Balls Recipe

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This recipe for Italian Nut Balls is from Tony and Linda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup sugar
1 tsp.. salt
3/4 cup softened butter (room temperature)
1/2 tsp. vanilla extract
2 egg yolks (reserve whites)
1/2 tsp. almond extract

2 cups all-purpose flour (level measure)

2 cups very finely chopped walnuts

Directions:
Directions:
In a large bowl, using medium speed of electric mixer, combine sugar, butter, salt,egg yolks and extracts. Blend well for about 1 minute. Gradually add flour and blend at low speed until well mixed.

Roll dough into 1-inch balls. I find it easier to place these on a sheet of waxed paper.
In a glass pie pan or shallow bowl, slightly beat reserved egg whites. Place finely chopped walnuts in another glass pie pan. Set up an "assembly line"-dough balls, egg whites, nuts. Dip each ball into egg whites to coat, then into walnuts. Place balls onto greased baking sheets. Make a deep depression in the center of each cookie with a finger or a thimble or the handle of a thick, wooden spoon.

Bake at 350 degrees for 10-12 minutes until cookie is firm to the touch and lightly browned. Immediately remove from cookie sheets to cooling racks and fill center with s mall amount of seedless raspberry jam. Allow jam to set before storing. These freeze well.

Number Of Servings:
Number Of Servings:
3 - 4 dozen cookies
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My family's absolute favorite Christmas cookie.

 

 

 

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