Italian Nut Roll Cookies

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

1. 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.
2. 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.
3. Make the Filling: Finely chop the walnuts or pecans and mix them with brown sugar and cinnamon.
4. Roll Out the Dough: Divide the dough into portions and roll each portion into a thin rectangle on a floured surface.
5. Add the Filling: Spread the nut mixture evenly over the dough.
6. Roll and Slice: Roll the dough tightly into a log and slice into individual cookies.
7. 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.
8. 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.

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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.

• Author: Janet
• 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

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Instructions

1. 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.

2. 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.

3. Make the Filling:

   • In a small bowl, combine chopped nuts, brown sugar, and cinnamon.

4. Roll Out the Dough:

   • Divide chilled dough into portions and roll each into a thin rectangle on a floured surface.

5. Add the Filling:

   • Evenly spread the nut mixture over the dough.

6. Roll and Slice:

   • Roll dough tightly into a log, then slice into individual cookies.

7. 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.

8. 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.