Bear N Mom Recipes - Cookies - Italian Fruit and Nut Horn

Fruit and Nuts Chopped in Food Processor
Fruit and Nuts Chopped in Food Processor
dough with filling ready to roll up
dough with filling ready to roll up
On Cookie Sheet Pan
On Cookie Sheet Pan

I love nuts and nut horn cookies are one of my favorites. This cookie was a Nunny "Try It -- You'll Like It" recipe. She only made these at Christmas time but the filling was started way ahead of the holiday because it has to marinate. You can use water as I've seen in a recent version of this cookie published in Woman's Day© magazine. What made Nunny's recipe so special was that every year she used a different wine or sometimes Grenedine because of the red color as the marinate.

Filling Ingredients

  • 2 C. chopped dates
  • 2 C. chopped figs
  • 1 C. chopped candied fruit
  • 1 C. Chopped Walnuts
  • 1/2 C. Chopped almonds
  • 1 8 oz. jar honey
  • 1 jar water.

Put dates, figs, nuts and fruits through grinder. Add jar of honey and filled honey jar with water. Mix well. Let mellow in refrigerator. Stir daily and add water to keep moist. This is where Nunny added Grenedine. Mix is ready after several days and may be kept for weeks in refrigerator.

Pastry Ingredients

  • 1/2 lb. butter or shortening
  • 4 cups flour
  • 3/4 cup sugar
  • 1-1/2 tablespoon baking powder
  • pinch salt
  • 2 eggs
  • 1/4 cup warm milk

Work butter and all dry ingredients together with fingers. Beat eggs into warm milk. Add milk to flour mixture and mix well. Roll into two logs, wrap in wax paper and chill.

Roll log to about 1/8 inch thick. Cut into triangles. Spoon filling into center and roll cookie from widest to point of triangle.

Bake 350° oven for 12 -15 minutes.

Store in Tupperware™ or similar air tight container in a cool place.

More by this Author


2 comments

bearnmom profile image

bearnmom 4 years ago from Pittsburgh, Pennsylvania Author

The cookie is rolled from the widest part towards the point. Similar to regular nut horn cookies. Since my mother-in-law never made anything in just a dozen or so - her recipes were always doubled and sometimes tripled. She just kept baking until they dough was all gone. I'm sorry but I haven't made any since my husband passed 10 years ago. I'll have to get back to you on the flour. Sorry never noticed that I missed it.


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

Couple of questions... How much flour? How do you roll the triangle cookie? Do you just pinch the ends together like a dumpling? How many cookies does it make?

If you bake them again, it might be helpful to add some photos. Would like to see the completed cookie. Sounds like it would be great at the Christmas time of year with all of the filling ingredients. Thanks for your recipe.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working