Why You’ll Love This Recipe
- Classic Italian dessert with a rich nut filling
- Buttery and flaky texture
- Perfect for holidays, celebrations, or gifting
- Customizable with different nuts and spices
- Can be made ahead and stored for convenience
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Butter
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Baking powder
- Salt
- Walnuts or pecans
- Brown sugar
- Cinnamon
Directions
- Prepare the Dough: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the sour cream and vanilla extract. Mix until well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least an hour.
- Make the Filling: Finely chop the walnuts or pecans and mix them with brown sugar and cinnamon.
- Roll Out the Dough: Divide the dough into portions and roll each portion into a thin rectangle on a floured surface.
- Add the Filling: Spread the nut mixture evenly over the dough.
- Roll and Slice: Roll the dough tightly into a log and slice into individual cookies.
- Bake: Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 15–20 minutes, or until golden brown.
- Cool and Serve: Allow the cookies to cool on a wire rack before serving.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 1 hour 15 minutes (including chilling time)
- Cook Time: 15–20 minutes
- Total Time: 1 hour 35 minutes
Variations
- Nut Variations: Use almonds, hazelnuts, or pistachios for a different flavor.
- Spiced Filling: Add nutmeg or cloves for a warm, spiced touch.
- Glazed Finish: Drizzle with a simple sugar glaze for extra sweetness.
- Chocolate Addition: Sprinkle mini chocolate chips over the nut filling before rolling.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to 2 weeks for extended freshness.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
- Reheating: Let frozen cookies thaw at room temperature or warm them in a 300°F oven for a few minutes.
FAQs
How do I keep the dough from sticking while rolling?
Use a floured surface and rolling pin to prevent sticking. Chilling the dough helps make it easier to roll.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and keep it refrigerated until ready to use.
What’s the best way to chop the nuts for the filling?
Use a food processor for a fine texture or chop by hand for a chunkier consistency.
Can I use store-bought dough?
While homemade dough is best, you can use pre-made pie crust or puff pastry for a shortcut.
Do these cookies need to be refrigerated?
No, but refrigeration extends freshness, especially in warm climates.
Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
What’s the best way to ensure even baking?
Make sure the cookies are evenly sliced and spaced apart on the baking sheet.
Can I add dried fruit to the filling?
Yes, raisins or chopped dates can be mixed with the nuts for extra sweetness.
How do I prevent the cookies from unrolling while baking?
Roll the dough tightly and place the seam side down on the baking sheet.
Can I dust these cookies with powdered sugar?
Yes, a light dusting of powdered sugar adds a beautiful finishing touch.
Conclusion
Italian Nut Roll Cookies are a timeless treat that brings together a rich, nutty filling and a tender, flaky crust. Whether you make them for the holidays or simply to enjoy with a cup of coffee, these cookies are sure to become a favorite. Try different variations and enjoy a taste of Italian tradition in every bite.
Italian Nut Roll Cookies
Italian Nut Roll Cookies are a classic holiday treat featuring a tender, buttery dough wrapped around a sweet and nutty filling. These flaky, delicious cookies are perfect for special occasions, pairing wonderfully with coffee or tea. Customize them with different nuts, spices, or a drizzle of glaze for an irresistible homemade dessert.
- Prep Time: 1 hour 15 minutes (including chilling)
- Cook Time: 15–20 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
-
For the Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
-
For the Filling:
- 1 cup walnuts or pecans, finely chopped
- ½ cup brown sugar
- 1 teaspoon cinnamon
Instructions
-
Prepare the Dough:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in sour cream and vanilla extract.
-
Incorporate Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
-
Make the Filling:
- In a small bowl, combine chopped nuts, brown sugar, and cinnamon.
-
Roll Out the Dough:
- Divide chilled dough into portions and roll each into a thin rectangle on a floured surface.
-
Add the Filling:
- Evenly spread the nut mixture over the dough.
-
Roll and Slice:
- Roll dough tightly into a log, then slice into individual cookies.
-
Bake:
- Preheat oven to 350°F (175°C).
- Place cookies on a parchment-lined baking sheet and bake for 15–20 minutes, until golden brown.
-
Cool and Serve:
- Allow cookies to cool on a wire rack before serving.
Notes
- For a finer filling texture, use a food processor to chop the nuts.
- To prevent sticking, roll out the dough on a well-floured surface.
- Store at room temperature for up to 5 days or freeze for up to 3 months.