Italian Nut Roll Cookies Recipe
If you’re searching for a festive treat that’s equal parts nostalgic and irresistible, Italian Nut Roll Cookies are the answer. These tender, golden spirals are filled with a sweet, buttery walnut mixture and finished with a snowy dusting of powdered sugar. Each bite captures the essence of old-world baking and is sure to become a favorite for holidays, cozy afternoons, or any time you want to share a little homemade joy.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together to create those signature Italian Nut Roll Cookies. From the rich, buttery dough to the aromatic nut filling, each component brings flavor and character you’ll taste in every bite.
- All-purpose flour: The essential base for a tender, sturdy dough that holds its shape when rolled.
- Baking powder: Just a touch gives the cookies a gentle lift and keeps them from being too dense.
- Salt: A pinch enhances all the sweet and nutty flavors, balancing the overall taste.
- Unsalted butter (softened): Brings richness and melt-in-your-mouth texture; make sure it’s soft for easy creaming.
- Granulated sugar: Adds just the right amount of sweetness to the dough without overpowering the nutty filling.
- Large eggs: Help bind everything together and create a golden, tender crumb.
- Vanilla extract: Adds warmth and depth, making the cookies taste like a cozy Italian bakery.
- Milk: Loosens the dough just enough for easy rolling and a soft bite.
- Walnuts (finely chopped): The star of the filling, bringing hearty texture and earthy flavor; pecans or hazelnuts work too!
- Brown sugar: Gives the filling a caramel-like sweetness that pairs beautifully with the nuts.
- Ground cinnamon: Classic spice that adds warmth and a hint of holiday magic.
- Melted butter: Binds the nut filling and adds a luscious richness to every swirl.
- Powdered sugar (optional): A final dusting turns these cookies into a winter wonderland and adds delicate sweetness.
How to Make Italian Nut Roll Cookies
Step 1: Mix the Dry Ingredients
Begin by whisking together the flour, baking powder, and salt in a medium bowl. This ensures that the leavening and salt are evenly distributed, giving your Italian Nut Roll Cookies a consistent texture as they bake.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This step creates the foundation for a light, tender dough. Take your time here—creaming properly is key to the perfect cookie crumb!
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, letting each fully incorporate before adding the next. Stir in the vanilla extract for that signature warmth and aroma. Your dough will start to look beautifully creamy at this stage.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to your creamed mixture in batches, alternating with the milk. This method keeps the dough soft but not sticky. Stop mixing as soon as everything comes together—overmixing can make the cookies tough.
Step 5: Chill the Dough
Divide the dough in half, gently flatten each piece into a disc, and wrap them tightly in plastic wrap. Chill for at least 1 hour. This rest time makes the dough easier to roll and helps your Italian Nut Roll Cookies keep their shape during baking.
Step 6: Prepare the Filling
While the dough chills, combine the finely chopped walnuts, brown sugar, cinnamon, and melted butter in a small bowl. Stir until the mixture is evenly moistened and fragrant. This filling is what makes the cookies so special!
Step 7: Roll and Fill
On a lightly floured surface, roll out one dough disc into a rectangle about 1/8-inch thick. Spread half of your nut mixture evenly over the dough, reaching right to the edges so every bite is flavorful. Starting from the long side, roll the dough up tightly into a log—just like a jelly roll.
Step 8: Slice and Bake
Cut the rolled log into 1-inch pieces and arrange them, cut side down, on a parchment-lined baking sheet. Repeat with the second piece of dough and remaining filling. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are just turning golden. The aroma is absolutely irresistible!
Step 9: Cool and Finish
Let the cookies cool on a wire rack so they stay crisp on the outside and tender inside. Once fully cooled, dust them with powdered sugar for that classic Italian Nut Roll Cookies finishing touch. They look as magical as they taste.
How to Serve Italian Nut Roll Cookies
Garnishes
The simplest and most traditional way to finish these cookies is with a generous dusting of powdered sugar. For a festive touch, you can also sprinkle a little extra cinnamon or even add a drizzle of melted chocolate for a modern twist.
Side Dishes
Italian Nut Roll Cookies pair beautifully with fresh fruit, like sliced oranges or berries, which balance the sweetness. For an indulgent treat, serve with a scoop of vanilla gelato or a cup of espresso for true Italian flair.
Creative Ways to Present
Arrange the cookies in a spiral on a decorative platter, or stack them in glass jars tied with ribbon for edible gifts. For special occasions, place each cookie in a paper liner and nestle them in a vintage tin—the perfect way to delight friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Italian Nut Roll Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to five days, making them perfect for sharing throughout the week.
Freezing
These cookies freeze beautifully! Place them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to two months. Thaw at room temperature and give them a fresh dusting of powdered sugar before serving.
Reheating
If you like your cookies slightly warm, pop them in a 300°F oven for a few minutes. This revives their just-baked aroma and softens the filling without drying out the dough. Avoid microwaving, as it can make them chewy rather than tender.
FAQs
Can I use a different type Dessert
Absolutely! While walnuts are traditional, pecans or hazelnuts make delicious substitutes. The key is chopping them finely so the filling spreads easily and stays put during rolling.
How do I keep the dough from sticking when rolling it out?
Make sure your dough is well-chilled, and sprinkle your work surface and rolling pin lightly with flour. If the dough softens too much, pop it back in the fridge for a few minutes to firm it up.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to two days in advance. Store it wrapped in plastic in the refrigerator until you’re ready to roll, fill, and bake. This makes them a great make-ahead option for busy holidays!
My cookies spread too much—what went wrong?
If your cookies lose their shape, it’s usually because the dough wasn’t chilled long enough or got too warm while rolling. Chilling is crucial for neat spirals and well-defined cookies.
How do I get the perfect swirl in my Italian Nut Roll Cookies?
Roll the dough tightly and evenly from the long side, then slice gently with a sharp, thin knife. A steady hand and a chilled dough will help create picture-perfect swirls in every cookie.
Final Thoughts
Baking a batch of Italian Nut Roll Cookies is like inviting a little bit of Italian tradition into your home. With their beautiful spirals and nutty sweetness, they’re guaranteed to win over friends and family alike. So gather your ingredients, turn on some music, and let yourself enjoy the art of homemade cookies—you’ll be so glad you did!
Print
Italian Nut Roll Cookies Recipe
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Italian Nut Roll Cookies are a delightful treat featuring a tender, buttery dough filled with a spiced walnut mixture. Perfect for festive occasions or any time you crave a flavorful, nutty dessert, these cookies combine traditional Italian flavors in a beautifully rolled, slice-and-bake format.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Filling
- 1 cup finely chopped walnuts
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Topping (optional)
- Powdered sugar for dusting
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure an even distribution of the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract for added flavor.
- Combine Dough: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix until a soft dough forms, being careful not to overwork it.
- Chill Dough: Divide the dough into two equal parts, flatten each into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour to firm up for easier handling.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll out one chilled dough disc into a rectangle approximately 1/8-inch thick to ensure even baking and adequate space for the filling.
- Make Filling: In a small bowl, combine finely chopped walnuts, brown sugar, ground cinnamon, and melted butter; mix until well blended.
- Fill and Roll: Spread half of the walnut filling evenly over the rolled dough. Starting from the long edge, roll the dough tightly into a log to create spiral layers of dough and filling.
- Slice Cookies: Cut the log into 1-inch thick slices and place each slice cut side down on the prepared baking sheet, spacing them to allow for expansion.
- Repeat: Repeat steps 7 through 10 with the second dough disc and remaining nut filling.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden brown, indicating they are cooked through.
- Cool and Dust: Transfer cookies to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a sweet finishing touch.
Notes
- You can substitute pecans or hazelnuts for the walnuts if desired for a different flavor profile.
- The dough can be prepared up to 2 days in advance and kept refrigerated for convenience.
- These cookies freeze well for up to 2 months; thaw before serving.
- Ensure not to over-roll the dough to avoid tough cookies.
- Handling the dough while cold helps maintain its structure and ease of rolling.
- Prep Time: 25 minutes (plus 1 hour chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
