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Cookies with Nuts
Cookies with Nutella Filling
Cookies with Nutella Filling (with yeast, lard and milk)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Mrs. Yolanda DiTullio

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For the dough*
6 eggs
1 pound [1 box] Tenderflake lard (room temperature)
1 cup lukewarm milk
1 packet traditional dry yeast (2 1/2 teaspoons)
6 cups [48 oz] flour
1 teaspoon baking powder

For filling
about 1/2 cup Nutella ("Nutella" is an Italian hazelnut chocolate spread which is available in most North American supermarket chains)

For sprinkling
about 1 cup table sugar

Equipment needed
Aluminum cookie sheets
Parchment paper

*Makes about 14 dozen cookies


o Proof yeast in 1 cup lukewarm milk.

o Add baking powder to flour. Mix well.

o Place the 6 cups of flour mixed with baking powder on a wooden board and make a mound.

o Make a well in the flour.

o Break eggs into the well and then beat the eggs.

o Add proofed yeast into the well.

o Add the lard into the well, and start to mix the flour mixture. The mixture will turn lumpy. Add a bit of flour from the mound a bit at a time.

o Incorporate all the ingredients and work into a soft dough.

o Knead the ball of dough for about 15 minutes, until it is soft and malleable.

o Divide the dough into about 22 balls -- the size of tennis balls.

o Put the 22 balls of dough into a large and deep dish (The balls of dough will expand a little, so leave space in between). Cover the dish with plastic wrap.

o Place the dish with the dough balls in the fridge, and let the dough rest for about 12 to 15 hours (or overnight).

o Take a large flat dish (about 12 inches in diameter) and sprinkle it with 1 cup table sugar. Set aside.

o Preheat oven to 325 F degrees.

o Flour a wooden board.

o Roll out a dough ball until it is almost paper thin.

o Using a serrated pastry cutter cut out a 10 inch round.

o Using a serrated pastry cutter, first cut the round in half, then in quarters, than in eights -- the end result should be 8 triangular pieces of dough.

o Take one of the triangular pieces of dough and coat one side with sugar.

o Dab about 1/2 teaspoon of Nutella on the top center part of the triangular piece of dough (Put the Nutella on that part of the dough that has Not been coated with sugar). P.S. If one uses too much Nutella it will spread out of the cookie and impair its appearance.

o Starting from the widest part of the triangle, roll up the dough (The end result should look like a croissant).

o Continue processing the dough until all the cookies are made.

o Line the cookie sheets with parchment paper.

o Place the cookies on the cookie sheets and bake in a preheated 325 F degree oven until they are golden brown (between 15 and 20 minutes).

o Cool.

o Keep in fridge until needed.

o Serve at room temperature.


The cookies shown in this entry were made by Mrs. Yolanda DiTullio using a neighbor's recipe. The photo was taken by Mary Melfi.

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