There’s something about baking that feels like pure magic. The moment the warm, nutty aroma fills your kitchen, you’ll know you’re in for a treat. Italian Nut Roll Cookies are a delightful combination of tender pastry and sweet, nutty filling. They’re perfect for holiday gatherings, gifting to loved ones, or simply savoring with your afternoon coffee. Trust me, once you try these, they’ll become a cherished part of your baking repertoire.
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a festive celebration, sharing treats with friends, or indulging in a quiet moment of sweetness for yourself, these cookies fit the bill perfectly. Here’s why they’re a standout:
- Festive and Fun: These cookies are a holiday classic, adding a touch of tradition and charm to any occasion.
- Rich and Flavorful: The nutty filling paired with tender dough creates an irresistible flavor combination.
- Make-Ahead Friendly: Prep the dough or filling in advance, making it a stress-free baking project.
- Crowd-Pleasing: These cookies are loved by kids and adults alike, making them a hit at any gathering.
- Perfectly Giftable: Beautiful, delicious, and easy to package, these cookies make thoughtful gifts for any occasion.
Ingredients
Here’s what makes these cookies so special. The full ingredient list, including measurements, is provided in the recipe card below.
- Pastry Dough: The tender, buttery base of the cookie. Think of it as a soft, flaky canvas for all that delicious filling.
- Nut Filling: A heavenly blend of ground nuts, sugar, and spices that bring warmth and sweetness to every bite. Use your favorite nuts—walnuts, pecans, or hazelnuts.
- Egg Wash: A simple mixture to give the cookies their golden, glossy finish.
- Powdered Sugar: The final touch for that snowy, festive look.
Instructions
Let’s dive into the steps to create these delightful cookies:
- Prepare the Dough: In a mixing bowl, combine your dough ingredients and knead until smooth. Wrap in plastic wrap and refrigerate for at least an hour. Chilling helps the dough become easier to handle.
- Make the Filling: In a food processor, blend the nuts, sugar, and spices until finely ground. Add a splash of vanilla or a drizzle of honey for extra depth of flavor.
- Roll and Fill: On a lightly floured surface, roll out the dough into a thin rectangle. Spread the nut filling evenly over the surface, leaving a small border around the edges.
- Shape the Cookies: Roll the dough tightly into a log, then slice into even pieces. Arrange them on a baking sheet lined with parchment paper.
- Bake: Preheat your oven to 350°F (175°C). Brush the cookies with egg wash and bake for 15-20 minutes, or until golden brown and fragrant.
- Cool and Dust: Let the cookies cool completely on a wire rack, then dust generously with powdered sugar.
- Serve and Enjoy: Arrange on a platter or package in festive boxes for gifting. These cookies are as beautiful as they are delicious!
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
How to Serve Italian Nut Roll Cookies
These cookies pair wonderfully with:
- Espresso or Cappuccino: The perfect complement to the nutty, buttery flavors.
- Hot Cocoa: A rich, indulgent pairing for chilly evenings.
- Fruit Compote: A dollop of fruit preserves or compote adds a burst of tartness.
Additional Tips
- Prep Ahead: Both the dough and filling can be made a day in advance. Just store them separately in the fridge.
- Use Quality Nuts: Fresh, high-quality nuts make all the difference in flavor.
- Experiment: Try adding a pinch of cinnamon or a splash of almond extract to the filling for a unique twist.
- Storage: Store cookies in an airtight container for up to 5 days or freeze for longer storage.
FAQs
Q1: Can I use store-bought dough?
A1: Absolutely! While homemade dough is best, store-bought can be a great time-saver.
Q2: What nuts work best for this recipe?
A2: Walnuts and pecans are classic choices, but hazelnuts or almonds are also delicious.
Q3: How do I prevent the filling from leaking?
A3: Roll the dough tightly and seal the edges well to keep the filling intact.
Q4: Can I make these cookies gluten-free?
A4: Yes, use a gluten-free flour blend designed for baking.
Q5: How long do these cookies stay fresh?
A5: They’re best within 3-5 days, but you can freeze them for up to 3 months.
Q6: Can I double the recipe?
A6: Yes, this recipe doubles beautifully for larger batches.
Q7: What’s the best way to reheat frozen cookies?
A7: Thaw at room temperature, then warm in a 300°F oven for 5-7 minutes.
Q8: Can I omit the powdered sugar?
A8: Sure, but it adds a lovely touch of sweetness and a festive look.
Q9: Can I use a different filling?
A9: Yes, try fruit preserves, chocolate, or even a cinnamon-sugar mixture.
Q10: Do I need a stand mixer for this recipe?
A10: No, you can mix by hand or use a hand mixer.
Baking these cookies is like giving a warm hug to everyone who tastes them. Trust me, they’ll bring a little slice of Italy right into your kitchen. Happy baking!
Print
Italian Nut Roll Cookies
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling:
- 1 cup finely ground walnuts
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Make the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a bowl, combine the ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg.
- Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Roll out one half of the dough on a lightly floured surface to a 1/4-inch thickness.
- Spread the nut filling evenly over the rolled-out dough.
- Roll up the dough tightly in a jelly-roll style.
- Cut the roll into 1-inch slices.
- Place the slices on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the cookies are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cookies store well in an airtight container for up to a week.
- For added flair, dust the cooled cookies with powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg