Italian Nut Roll Cookies
Italian Nut Roll Cookies are traditional, tender pastries filled with a rich, sweet nut mixture. These cookies feature soft, buttery dough rolled around a flavorful filling of finely chopped nuts, sugar, and spices, creating beautiful swirls when sliced. Perfect for holidays and special occasions, they offer a delightful balance of textures and flavors that make them a cherished treat in many families.
Equipment
- Mixing bowls
- Rolling Pin
- Baking sheet
- Parchment paper or silicone baking mat
- Knife or dough cutter
- Measuring Cups and Spoons
- Stand mixer or hand mixer (optional but helpful)
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
For the Nut Filling
- 2 cups finely chopped walnuts (or pecans)
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- 1 tablespoon honey or corn syrup (optional, for binding)
Instructions
Prepare the dough:
- Cream the softened butter and sugar until light and fluffy.Beat in eggs and vanilla extract until combined.In another bowl, whisk together flour, baking powder, and salt.Gradually add dry ingredients to wet, mixing until a smooth dough forms.Wrap the dough in plastic wrap and chill for at least 30 minutes.
Make the nut filling:
- Mix chopped nuts, sugar, milk, vanilla extract, lemon zest, and honey until you get a thick paste.
Assemble the cookies:
- Preheat oven to 350°F (175°C).Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.Spread the nut filling evenly over the dough.Roll the dough tightly from one long edge to form a log.Slice the log into 1/2-inch thick cookies.Place slices on a parchment-lined baking sheet.
Bake:
- Bake for 18-20 minutes or until the edges turn golden.Let cool on a wire rack before serving.=
Notes
- Chilling the Dough: Chilling the dough helps firm it up, making it easier to roll out and shape. Don’t skip this step if you want clean, neat spirals.
- Nut Options: While walnuts are traditional, pecans, almonds, or even hazelnuts can be used. Just make sure they are finely chopped for an even spread and better texture.
- Sweetness Adjustment: You can adjust the sugar in the filling to your liking. Adding a little honey gives a richer flavor and helps bind the mixture.
- Add Spices: A pinch of cinnamon or nutmeg in the filling adds warmth and depth to the cookies—perfect for the holiday season.
- Rolling Tip: Use parchment paper underneath the dough when rolling to prevent sticking and make clean-up easier.
- Slice Cleanly: Use a sharp knife or dental floss to slice the rolled log cleanly into cookies without squishing them.
- Make-Ahead: These cookies freeze well! Freeze the unbaked log and slice and bake when needed, or freeze baked cookies in an airtight container.
- Storage: Keep in a tightly sealed container at room temperature for up to a week or refrigerate for up to two weeks.