- 1 cup butter
- 2 cup flour , more for rolling
- 4 eggs separated
- 4 yolks
- 1 cup sugar
- 2 cup walnuts, finely ground (or other nuts)
- 1 cup powdered sugar, for dusting
Cut the butter into the flour. Add 8 egg yolks and mix by hand until the dough is smooth. Roll into a log and cut into seven equal pieces. Cut each of those into ten pieces and form into balls. Chill overnight. Shawn had stored them in layers separated by aluminum foil.
Beat the whites of four eggs stiff, then fold in the sugar and walnuts. If the filling is dry, add the stiffly beaten white of a fifth egg. Chill overnight.
The next day
Shawn put the filling into squeeze bottles with the tops cut off. It made filling quicker, easier, and cleaner.
Preheat the oven to 350 degrees F. Roll the balls flat, they should be very thin and more oval than completely round. It doesn't matter if the edges are ragged. Add about 2 Tbs filling toward the bottom of the rolled out dough, and roll up into a tube. Pinch the ends closed to keep the filling in while they bake.
Bake 10 to 12 minutes until lightly brown.
Cool on racks, then roll in powdered sugar.