Gram'S Kifli

22 ingredients
6 steps

Ingredients

  • Two fiillings: walnuts with dried fruits and apricot with ginger
  • 1/4 cup finely ground walnuts (amount after grinding)
  • 1/8 cup finely chopped dried premium cranberries
  • 1/8 cup finely chopped yellow raisins
  • 2 teaspoons wildflower honey
  • 1/2 teaspoon fennel seeds, ground or milled
  • 1 teaspoon orange zest
  • and
  • 4 ounces thick apricot jam (homemade preferred)
  • 1 teaspoon finely grated peeled gingerroot
  • 1/2 teaspoon lemon zest, Meyer preferred
  • The dough
  • 2 cups white whole wheat flour (King Arthur preferred)
  • 2 cups all purpose flour (King Arthur preferred)
  • 14 ounces premium unsalted butter
  • 1/2 teaspoon lemon zest, Meyer preferred
  • 4 egg yolks, slightly beaten
  • 9 ounces sour cream or fage
  • 6 ounces confectionery sugar
  • dash of sea salt
  • 2 egg whites, slightly beaten for wash
  • @ 4 ounces confectionery sugar, to sift over cooled cookies

Directions

  1. 1
    Combine the ingredients for each of the two fillings, and store each one in a bowl to use later. We used a meat grinder, fastened onto the kitchen table to combine the walnuts and dried fruits together.
  2. 2
    Sift together the flours. Traditionally, we used only apf, but white whole wheat is a delicious addition. If necessary, you could try a gluten-free apf (Arrowhead Mills). Using a pastry cutter blend the butter and lemon zest to the flour.
  3. 3
    Mix in the beaten egg yolks. After these are incorporated, mix in the sour cream or fage and 6 oz. of sugar. Divide the dough into 4 balls and refrigerate until chilled (at least half an hour).
  4. 4
    In between parchment paper roll out the dough, one ball at a time, to a wide strip, roughly in modules of @ 2 inches. Strive for a 1/8 inch thickness, or even a bit less. Keep the rest on the dough refrigerated until you are ready to work with the next batch. Cut out 2 inch squares from the rolled dough. You should get about a dozen from each ball. If you have scraps, you can re-roll them. Refrigerate if the dough gets too sticky, with the butter melting at room temperature.
  5. 5
    Place a teaspoon of filling in the center of each square. Taking the opposite corners overlap them and then give them a firm pinch. Brush evenly with egg whites. Continue with the rest of the dough in the same way. Bake in a 400 degree oven for 12-14 minutes until perfectly golden brown. Let cool.
  6. 6
    Sift confectionery sugar on top of the cookies and transfer to a platter. A child will feel love, while a grandmother honor.

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