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
Scale
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
