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To make the filling: In a small saucepan, bring water and sugar to a boil. Add zest and let simmer 5 minutes. Remove from heat and cool. Combine cooled syrup with ground nuts until thoroughly mixed. To shape and bake: Heat oven to 350 F. Line sheet pans with parchment paper.

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Then place a heavy object on top of it, covering the dessert as much as possible.* (a book, pan, cutting board, etc.). Leave to congeal in a cool place (or fridge) at least 6 hours, preferably overnight. Cutting: Cut the wafer cake just before serving. Use a very sharp knife (or an exacto knife).

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Cut into ~12 equal wedges. Roll from edge to center. Bake on a cookie sheet 22-26 minutes at 350 degrees F. Hint: Bake two trays at a time by baking for 12 minutes, then switching top and bottom rack for 12 more. Sprinkle with powdered sugar (through a metal sieve) while cooling on racks.

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Instructions. Preheat oven to 300F/150C and line a large baking sheet. Pulse the walnuts in a food processor until they're coarsely ground. Whisk together the egg yolks, sugar and vanilla for a few minutes until the mixture becomes paler and glossy.

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Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour. Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside. On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges. Fill wide end of each wedge with 1.

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Instructions. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In a bowl, beat the egg yolks, powdered sugar, cardamom and vanilla extract on high for 7 to 10 minutes until the mixture is creamy and very light in color. Fold in the chopped walnuts using a spatula.

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Store in a dry place. In a mixer fitted with the paddle, beat the lard with the granulated sugar until creamy. Beat in the egg, egg yolks, lemon juice and lemon zest. Add the walnuts and flour and beat until a uniform dough forms. Cover the dough and refrigerate for at least 3 hours or overnight.

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4 tbsp. sweet cream. 6 egg yolks. Enough flour to form firm dough. Cream sugar and butter, add egg yolks and blend well. Add remaining ingredients, mix well. Add enough flour so dough is easily rolled. Roll to 1/2 inch thickness. Cut with cookie cutter. Bake at 375 degrees for 12 to 15 minutes or until golden brown.

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1 tsp. Vanilla extract. 2 egg whites, beaten stiff. For the dough: put sifted flour into large mixing bowl. Mix in yeast. Cut in butter with pastry blender until mixture is crumbly. Add egg yolks.

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After the mixture has slightly cooled, but still hot and liquid, add in the ground walnuts and vanilla sugar. Stir to combine. On a flat surface, lay down one wafer sheet, flat side down. Using a ladle, spoon 2-3 ladles of the filling on top of the wafer sheet.

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Add sugar and process until nuts and sugar are well blended. Processing along with granulated sugar helps break down the nuts a little finer. Transfer the nut-sugar mixture to a mixing bowl. Break or cut each stick of butter into three or four pieces. Add the flour, butter, vanilla and egg to the mixing bowl.

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Mix the flour, yeast, and sugar in the bowl of a stand mixer. Dig a well in the center. In a large bowl, mix the water, yogurt, milk and oil. Add this mixture to the center of this well and, using the dough hook, knead at low speed for 3 minutes. Increase the speed to medium, add the salt, and knead for 5 minutes.

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Pour the warm milk into the yeast mixture, add egg yolks, butter, 3/4 cup sugar, salt, vanilla, nutmeg, and 5 cups of flour. Mix well and continue adding flour until a dough begins to form. Turn out onto a floured board and knead until soft and elastic. Put the dough into an oiled bowl and cover with a towel.

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To the bowl, add the powdered sugar, salt, and vanilla. Mix with the butter until light, about 3-4 minutes, scraping the sides of the bowl as necessary. Add the flour and chopped walnuts. Mix on low until combined, scraping the sides of the bowl as necessary.

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Directions. In the bowl of a stand (or hand mixer), cream the butter and sugar until smooth. Scrap the bottom and sides of the bowl to ensure all the butter is incorporated. To the butter and sugar add the whole egg and egg yolks and whip until incorporated, then add in the lemon juice, lemon zest, salt, and vanilla sugar.

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Preheat the oven to 350 degrees. Roll the dough out to 1/8" thickness and cut into even pieces. Spread a small amount of filling on each piece of dough and roll up like miniature cinnamon rolls. Place seam side down on baking sheet. Bake in preheated oven for 20 minutes or until edges turn golden brown.