Shortbread St. Martin's rolls

The crispy St. Martin's rolls that disappear before St. Martin arrives on horseback. They are made of butter dough, filled with nuts and coated in powdered sugar, and are exactly the type of candy that is suitable not only for St. Martin's Day, but also for Christmas. Forget the complexity - you can make this recipe in no time. They are best on the 2nd or 3rd day, when the flavors blend beautifully, but honestly... few people can wait that long.

Why bake these crispy St. Martin's rolls?

✓ you will remember the tradition of Saint Martin
✓ the dough is beautifully buttery, tender and yet supple
✓ you can make them without a food processor – all you need is a bowl and a little patience
✓ walnut filling with rum gives the rolls a delicate taste
✓ they taste great right after baking and even better the second and subsequent days

Recipe for crispy St. Martin's rolls

The dough has exactly what it's supposed to have: butter for full flavor, sour cream for softness, and a pinch of salt to bring out all the flavors. After baking, the rolls are tender, lightly layered, and wonderfully fragrant thanks to the nut filling and rum.

Ingredients for the dough

- 250 g of plain flour Farina per Dolci (Molini Pizzuti)
- 200 g cold butter, cut into cubes
- 100 g sour cream
- a pinch of salt
- powdered sugar for coating

Ingredients for the filling

- 80 g ground walnuts
- 40 g powdered sugar
- 2 teaspoons rum
- 1 teaspoon of milk

Procedure

1) Sift the flour, add salt, cold butter and sour cream. Quickly work the dough and let it rest, wrapped in foil, in the refrigerator for at least 1 hour.

2) For a more intense flavor, you can first lightly toast the nuts in a dry pan, let them cool, and then grind them. Then prepare the filling from the nuts, sugar, rum, and milk.

3) Preheat the oven to 180°C.

4) Take the dough out of the fridge, divide it into two equal pieces and roll each piece into a flatbread about 3 to 5 mm thick. Then cut each piece into 8 equal pieces. Place some of the filling on the wider end and roll from the wider end to the narrow end into a roll. Then place the rolls on a baking sheet lined with either baking paper or silicone foil.

5) Place in the preheated oven and bake for about 15 to 18 minutes until golden brown.

6) Let the rolls cool on a wire rack and roll them in powdered sugar while still warm.

Rolls that will make your whole kitchen smell delicious

Shortbread St. Martin's rolls are the perfect choice if you want a classic buttery cookie with a subtle rum flavor and crunchy nuts. The dough is especially soft and flaky after baking.

Store the rolls in a sealed container, where they will last for 5 to 7 days. However, they are at their tastiest on the 2nd or 3rd day. However, if someone doesn't find them by then...

Tip from Mari

FAQ and rescue

How do I know when the rolls are done?
Watch the color – they should be lightly golden, not dark. Over-dried rolls lose their crispiness. It is better to take them out a minute early and let them cool on the baking sheet.

Why does my dough tear when rolling?
The dough probably didn't rest long enough or is too thin. Next time try resting it longer in the fridge or rolling it out thicker – ideally to 3 to 5 mm.

What to do if the filling leaks?
Give it less next time and wrap the rolls more tightly – from the wider side to the tip. It also helps to let the rolls set in the refrigerator for a few minutes before baking.

What is the best way to store them?

Only after they have completely cooled down and they do well in a tin or glass jar in a dry place. They are best on the 2nd or 3rd day, when they are beautifully soft.

Tip from Mari