3 cups pastry or bleached all-purpose flour, sifted
1 cup sugar
1/4 teaspoon salt
1/3 cup unsalted butter or margarine, chilled
About 2/3 cup sweet or dry white wine
1 cup (12 ounces) honey
2 1/2 cups (about 12 1/2 ounces) walnuts, chopped
2 teaspoons orange zest
2 teaspoons lemon zest (optional)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon freshly grated black pepper
Egg wash (1 large egg beaten with 1
1. To make the pastry: Combine the flour, sugar, and salt. Cut in the butter to
resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then
mix with a fork to moisten. Push the moistened dough aside and continue adding
enough wine until the dough just holds together. Divide in half. Using your
fingertips, lightly press and knead into balls. Flatten into discs, wrap, and
refrigerate for at least 1 hour or up to 3 days. Let stand at room temperature
until malleable but not soft.
2. To make the filling: In a medium
saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be
careful, it may foam up. Add the remaining filling ingredients and cook,
stirring constantly, for another 5 minutes. Remove from the heat and let stand,
stirring occasionally, until the mixture is cool enough to handle but not set.
Pour onto a floured surface, divide into 6 equal portions, and shape the
portions into 14-inch-long sticks.
3. Preheat the oven to 350°F. Line a
large baking sheet with parchment paper or grease.
4. On a piece of waxed paper or
plastic wrap or on a lightly floured surface, roll each piece of dough into a
14-by-12-inch rectangle, then cut each rectangle lengthwise into three
14-by-14-inch rectangles. Place a nut strip near a long side of each rectangle
and roll up from the filling side. Cut into 2-inch sticks. Place seam side down
on the prepared baking sheet, leaving 1 inch between the cookies, and brush with
the egg wash.
5. Bake until golden, about 20
minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to
serve. Store in an airtight container at room temperature for up to 2 weeks.
Oil Pastry: Substitute 1/3 cup
vegetable oil for the butter and combine it with the wine.
Makes about forty-two 2-inch