These Italian Nut Roll Cookies, with a buttery, tender dough and a spiced walnut filling, are a traditional treat that’s perfect for any occasion. Rolled and sliced like a jelly roll, each cookie reveals a beautiful swirl of cinnamon-sweet nut filling that’s both flavorful and satisfying. Perfect for holiday gatherings or special family occasions, these cookies have an old-world charm that makes them a timeless favorite.
Why You’ll Love This Recipe
- Traditional Flavor: The combination of walnuts, cinnamon, and nutmeg gives these cookies a warm, classic taste.
- Perfect for Holidays: These cookies are festive and make a beautiful addition to any dessert table.
- Easy to Prepare in Advance: The dough and filling can be prepared ahead, making it a convenient treat to bake fresh on special days.
- Beautiful Presentation: Each cookie slice reveals a lovely swirl of filling, adding a charming look to your cookie tray.
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
- ½ teaspoon salt
For the Nut Filling
- 1 cup finely ground walnuts
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Step-by-Step Instructions
Step 1: Make the Dough
- In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in 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 just until combined to avoid overworking the dough.
- Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 30 minutes to firm up.
Step 2: Make the Nut Filling
- In a small bowl, mix together the finely ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg. Stir until well combined.
Step 3: Assemble and Bake
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out one portion of the dough on a lightly floured surface to a ¼-inch thickness.
- Evenly spread half of the nut filling over the rolled-out dough.
- Starting from one edge, roll up the dough tightly, jelly-roll style.
- Using a sharp knife, cut the roll into 1-inch slices.
- Place each slice on the prepared baking sheet, leaving space between each cookie.
- Repeat with the second half of the dough and filling.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Serve and Enjoy
Enjoy these delicious Italian Nut Roll Cookies with a cup of coffee or tea, or share them with family and friends!
Kitchen Equipment Needed
- Large mixing bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Rolling pin
- Sharp knife
Serving and Storage Tips
Serving Suggestions: These cookies are perfect for serving on a holiday dessert platter or as part of a cookie exchange. They’re delicious on their own or dusted with a light sprinkle of powdered sugar for extra sweetness.
Storage: Store the cookies in an airtight container at room temperature for up to one week.
Freezing: The dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and baking as directed.
Recipe Variations
- Almond Filling: Replace the walnuts with finely ground almonds for a slightly different flavor.
- Orange Zest: Add a teaspoon of orange zest to the dough or filling for a citrusy touch that complements the spices.
- Chocolate Swirl: Add a small amount of finely chopped chocolate to the filling for a hint of richness.
- Honey Drizzle: Once baked and cooled, drizzle a little honey over the cookies for added sweetness.
Helpful Notes
- Chill the Dough: Refrigerating the dough helps it firm up, making it easier to roll out and ensuring the cookies keep their shape.
- Roll Tightly: Rolling the dough tightly jelly-roll style helps keep the filling in place and creates a beautiful spiral in each slice.
- Even Slicing: Use a sharp knife for clean, even slices. If the dough softens while slicing, place it back in the refrigerator for a few minutes.
Tips from Well-Known Chefs
Giada De Laurentiis’s Tip for Italian Cookies: When working with buttery doughs, always keep the dough cool to make rolling and cutting easier.
Lidia Bastianich’s Tip for Nut-Based Fillings: Toast nuts lightly before grinding to bring out their natural oils and enhance flavor.
Frequently Asked Questions
Can I use a different nut for the filling?
Yes, almonds or hazelnuts work well as substitutes for walnuts.
How do I prevent the dough from sticking when rolling?
Lightly flour your work surface and rolling pin to prevent sticking. You can also roll the dough between two sheets of parchment paper.
Do I need to toast the walnuts?
Toasting is optional, but it brings out the flavor of the walnuts. If you prefer a milder taste, use raw walnuts.
Can I make the dough ahead of time?
Yes, you can make the dough up to two days in advance and refrigerate it until you’re ready to roll, fill, and bake.
Can I freeze the baked cookies?
Yes, these cookies freeze well. Place them in an airtight container or freezer bag and freeze for up to 2 months. Let them thaw at room temperature before serving.
These Italian Nut Roll Cookies are a delicious, nostalgic treat perfect for any occasion, from holiday gatherings to family celebrations. Enjoy each bite of buttery dough and sweet, spiced filling—these cookies are sure to become a cherished favorite!
Italian Nut Roll Cookies Recipe
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 mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture 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.
Prepare 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).
- On a lightly floured surface, roll out one portion of the dough to a 1/4-inch thickness.
- Evenly spread the walnut filling over the rolled-out dough.
- Roll up the dough tightly, jelly-roll style, and cut the roll into 1-inch slices.
- Arrange the slices on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chill the Dough: Refrigerating the dough helps it firm up, making it easier to roll out and ensuring the cookies keep their shape.
- Roll Tightly: Rolling the dough tightly jelly-roll style helps keep the filling in place and creates a beautiful spiral in each slice.
- Even Slicing: Use a sharp knife for clean, even slices. If the dough softens while slicing, place it back in the refrigerator for a few minutes.