If you’re looking for a classic holiday treat that combines buttery dough with a flavorful nutty filling, Italian Nut Roll Cookies are the perfect choice. These cookies, rolled in a jelly-roll style and sliced into bite-sized pieces, are a beautiful addition to your dessert spread. Follow this detailed recipe for a delightful baking experience.
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
Directions
Make the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
- In a medium bowl, mix together the ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg until evenly combined.
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 about 1/4-inch thickness.
- Spread half of the nut filling evenly over the dough.
- Roll the dough tightly into a jelly-roll style log. Repeat with the second portion of dough and filling.
- Slice each roll into 1-inch pieces and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the cookies are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips and Variations
Nut Alternatives: Swap the walnuts for almonds, pecans, or hazelnuts if desired.
Glaze Option: Drizzle a simple powdered sugar glaze over the cooled cookies for extra sweetness.
Spices: Add a pinch of ground cloves or cardamom to the filling for a spicier kick.
Chocolate Twist: Add mini chocolate chips to the nut filling for a rich, indulgent flavor.
How to Store
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze the unbaked dough rolls tightly wrapped in plastic wrap for up to 3 months. When ready to bake, let the dough thaw slightly before slicing and baking.
Refrigeration: Store baked cookies in the refrigerator for up to 10 days for extended freshness.
FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to 48 hours before rolling and assembling the cookies.
Q: Can I use pre-ground nuts?
A: Absolutely! Just ensure the nuts are finely ground for a smooth filling consistency.
Q: What should I do if the dough is too sticky to roll out?
A: Chill the dough for an additional 15-20 minutes, or lightly dust your rolling surface with more flour.
Q: Can I double the recipe?
A: Yes, this recipe doubles easily, making it perfect for larger gatherings or gifting.
These Italian Nut Roll Cookies are a delightful combination of buttery dough and sweet, spiced nut filling, making them a must-try treat for your next holiday season or special occasion. Enjoy every bite!