Torta di Noci d’Aosta

Walnut-Filled Pastry from Aosta

Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

This pastry could come only from a region famous for its walnuts and butter, the focal points of the recipe. Choose the freshest walnuts possible, even if you have to crack the shells by hand — it’s well worth the trouble.

This version is based on one I tasted at the Pasticceria Boch, in Aosta.


    Walnut Filling

  • ½ cup sugar
  • ½ teaspoon lemon juice
  • ¾ cup


For the walnut filling, combine the sugar and lemon juice in a saucepan and stir well to mix. Place over medium heat and allow to caramelize, stirring occasionally. When the sugar is a pale amber color, add the honey and butter. Bring to a boil and cook about 2 minutes, until thick bubbles form. Stir in the salt and walnuts. Cool the filling.

For the pasta frolla, beat the butter