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Tender Starch Cookies (Крахмальное Печенье) Recipe

Tender Starch Cookies (Крахмальное Печенье) Recipe
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4.6 from 40 reviews

These Italian Nut Roll Cookies are a delightful European treat featuring a buttery, tender pastry rolled around a sweet nutty filling with apricot or raspberry preserves. Finished with a dusting of powdered sugar, they’re a classic for holidays or coffee breaks, offering a perfect balance of flavor and texture in every bite.

Ingredients

Units Scale

For the Dough

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract

For the Filling

  • 1/2 cup apricot or raspberry preserves
  • 1 cup ground walnuts or hazelnuts

For Finishing

  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
  3. Add Butter to Dry Mixture: Add the softened butter to the flour mixture. Use your fingers or a pastry cutter to work the butter in, creating a crumbly mixture with pea-sized pieces.
  4. Incorporate Wet Ingredients: Add the egg and vanilla extract to the mixture. Mix with a wooden spoon (or your hands) just until the dough comes together and forms a soft, cohesive ball. Do not overmix.
  5. Divide and Roll Out Dough: Divide the dough in half. On a lightly floured surface, roll out one portion into a rectangle about 1/4-inch thick and approximately 8×10 inches in size.
  6. Add Filling: Spread an even, thin layer of apricot or raspberry preserves over the rolled-out dough. Sprinkle half of the ground walnuts or hazelnuts evenly over the preserves.
  7. Roll and Repeat: Starting from the long side, carefully roll the dough into a tight log. Repeat the rolling, filling, and rolling process with the second portion of dough and remaining filling ingredients.
  8. Slice Cookies: With a sharp knife, cut each log into 1-inch slices. Place each slice seam side down on the prepared baking sheet, leaving a little space between them.
  9. Bake: Bake the cookies for 15–18 minutes or until they are lightly golden around the edges. Remove the cookies from the oven and let them cool completely on the baking sheet.
  10. Finish and Serve: Once cooled, generously dust the tops of the cookies with powdered sugar before serving. Enjoy them with coffee or as a festive holiday treat!

Notes

  • You can substitute your favorite preserves or jam flavor if apricot or raspberry aren’t available.
  • For a deeper flavor, toast the walnuts or hazelnuts lightly before grinding and using them in the filling.
  • Chilling the dough briefly for 15 minutes before rolling can make shaping easier, especially in warm kitchens.
  • Store the cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well; dust with powdered sugar after thawing for best appearance.

Nutrition

Find it online: https://yumfoodusa.com/tender-starch-cookies-recipe/