Nut Horns

Cut the butter into small cubes and combine with flour in a large bowl, then work the mixture together with fingertips until it resembles coarse breadcrumbs.

Separate 1 egg, reserving the white for later. Add the yolk to the flour mixture along with sour cream and mix until a soft dough forms.

Divide the dough into 4 equal portions, wrap each in plastic wrap, and refrigerate for at least 15 minutes until firm.

Preheat the oven to 350°F (175°C). In a small bowl, combine brown sugar, cinnamon, and ground walnuts or pecans.

On a lightly floured surface, roll out one portion of dough into a thin rectangle about ¼ inch thick.

Brush the rolled dough lightly with the reserved egg white, then sprinkle the nut-sugar mixture evenly over the surface.

Starting from one long edge, roll the dough tightly into a log, then cut the log into triangular or horn-shaped pieces.

Place the nut horns on a parchment-lined baking sheet, spacing them about 2 inches apart.

Repeat steps 5-8 with the remaining three portions of dough.

Bake for 18-20 minutes until golden brown and crispy.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.