Nut balls have more ethnic roots than any other cookie I know. Nut balls are found in the cuisine of almost every Mediterranean kitchen. I have found  versions of them as "Mexican Wedding Cakes," as Greek "Melomakarona," and as "Louisiana Pecan Balls."

 They are a light almost airy confection of crushed nut meats and sugar. The type of nut varies from recipe to recipe. The most common nut is pecan. In the recipe below, I use walnuts as do many of the Greek versions.

More Italian Christmas Cookies

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Getting Started - What you need
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Equipment
Mixing bowl
Baking tray
Spatula
Cooling rack

Ingredients

2 cups flour
1/4 cup sugar
2 sticks of butter
Vanilla
Pinch of salt
1/2 cup crushed nuts

Confectioner's sugar for dusting

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Cream butter and sugar

In a bowl mix the butter and sugar until creamy.

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Flour, vanilla and nuts

Slowly add the flour, the vanilla and the crushed nuts.

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Form the dough

This is a very loose dough.
You have to finish it by pushing it together with your hands.

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Chill the dough

Chill the dough for about an hour.

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Balls

Form the dough into little balls.
Set out on a tray lined with parchment paper.
Bake at 350 for about 18 minutes.

They are very fragile.
Let the nut balls sit in the baking tray for at least 15 minutes before touching them. 

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Dusting

When cool, transfer to a rack.
Dip each nut ball in confectioner's sugar.

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Nut Balls

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