Italian Nut Roll Cookie Recipe
If you’re ready to fall in love with a classic treat, the Italian Nut Roll Cookie is about to become your new baking obsession. Imagine tender swirls of buttery dough wrapped around a sweet, nutty filling, kissed with cinnamon and nutmeg—every bite feels like a warm hug from Nonna herself. This beloved cookie is perfect for the holidays, but honestly, I say it deserves a spot on the dessert table all year long. Whether you’re sharing them with friends or savoring one with your afternoon coffee, Italian Nut Roll Cookie is a true delight that brings a little taste of Italy into every kitchen.
Ingredients You’ll Need
The beauty of the Italian Nut Roll Cookie lies in its simple yet essential ingredients. Each one plays a special role, from creating a tender, golden dough to infusing the filling with rich, aromatic flavor. Gather these basics, and you’re halfway to cookie bliss!
- Unsalted butter (1 cup, or 2 sticks): Softened butter is the secret to a melt-in-your-mouth, tender cookie dough.
- Granulated sugar (1 cup for dough + 1/2 cup for filling): Adds sweetness and helps develop that lovely golden color as the cookies bake.
- Eggs (2 large): Bind the dough together and give it a rich, soft texture.
- Vanilla extract (1 teaspoon): Infuses the dough with a warm, aromatic note that enhances every bite.
- All-purpose flour (3 cups): Provides structure and just the right amount of chewiness to the cookies.
- Baking powder (1 teaspoon): Ensures the dough puffs up slightly for a delicate, light crumb.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
- Finely ground walnuts (1 cup): The heart of the filling, giving each cookie its signature nutty crunch.
- Powdered sugar (1/4 cup): Blends seamlessly into the filling, adding a melt-away sweetness.
- Ground cinnamon (1 teaspoon): Brings warmth and depth, making each bite irresistibly fragrant.
- Ground nutmeg (1/4 teaspoon): Adds a subtle, cozy spice that complements the walnut filling perfectly.
How to Make Italian Nut Roll Cookie
Step 1: Cream the Butter and Sugar
Start by grabbing your largest mixing bowl, because you’ll want plenty of room for this dough. Cream together the softened butter and granulated sugar until the mixture is pale, fluffy, and airy—this is what gives your Italian Nut Roll Cookie its tender, melt-in-your-mouth texture. Don’t rush this part; a good five minutes will make all the difference.
Step 2: Add the Eggs and Vanilla
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This helps the dough stay smooth and cohesive. Finish with a splash of vanilla extract for that dreamy aroma.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Whisking first ensures the leavening gets evenly distributed and helps prevent clumps in your dough.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your creamed mixture, mixing gently until just combined. Take care not to overmix—you want the dough to stay soft and delicate.
Step 5: Chill the Dough
Divide the dough in half, shape into discs, and wrap each in plastic wrap. Pop them into the refrigerator for at least 30 minutes. Chilling lets the butter firm up, making the dough easier to roll and helping the cookies keep their pretty shape.
Step 6: Prepare the Nutty Filling
In a medium bowl, combine the finely ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg. Stir until everything is evenly mixed. This filling is the soul of the Italian Nut Roll Cookie, bringing together nutty crunch and warm spice in every swirl.
Step 7: Roll Out and Fill the Dough
Preheat your oven to 350°F (175°C). Working with one portion of dough at a time, roll it out on a lightly floured surface to about 1/4-inch thickness. Sprinkle the walnut filling evenly over the dough, spreading it all the way to the edges for maximum flavor in every slice.
Step 8: Roll Up and Slice
Gently roll the dough up, jelly-roll style, tucking in the filling as you go. Use a sharp knife to slice the roll into 1-inch pieces. Each round will reveal those irresistible spirals of nutty goodness.
Step 9: Bake to Golden Perfection
Arrange the slices on a parchment-lined baking sheet, leaving about an inch of space between each. Bake for 12–15 minutes, or until the cookies are golden and set. Let them cool on the sheet for a few minutes before moving to a wire rack.
Step 10: Cool and Enjoy
Once your Italian Nut Roll Cookie batch has cooled completely, it’s time for the best part—sharing and savoring! Their delicate texture and fragrant filling make them impossible to resist.
How to Serve Italian Nut Roll Cookie
Garnishes
For a finishing touch, dust your Italian Nut Roll Cookie platter with a light shower of powdered sugar. It adds a gentle sweetness and makes the cookies look beautifully festive, perfect for special occasions or cozy gatherings.
Side Dishes
These cookies pair wonderfully with a hot cup of espresso, cappuccino, or even spiced tea. You can also serve them alongside a simple fruit salad or a scoop of vanilla gelato for an elegant dessert plate.
Creative Ways to Present
Arrange your Italian Nut Roll Cookies in a spiral on a large serving tray, or stack them in glass jars tied with ribbon for a charming homemade gift. For parties, place each cookie in a mini cupcake liner for an extra touch of class.
Make Ahead and Storage
Storing Leftovers
Store leftover Italian Nut Roll Cookie in an airtight container at room temperature for up to five days. They’ll stay fresh and tender, so you can enjoy a cookie (or two) whenever the craving strikes.
Freezing
These cookies freeze beautifully! Once cooled, layer them between sheets of parchment paper in a freezer-safe container. They’ll keep for up to three months—just thaw at room temperature before serving.
Reheating
If you love a slightly warm cookie, pop a few Italian Nut Roll Cookies in a preheated 300°F (150°C) oven for 3–5 minutes. This will revive their delicate crispness and make your kitchen smell amazing all over again.
FAQs
Can I use a different type Dessert, Cookie
Absolutely! While walnuts are traditional, pecans, hazelnuts, or even almonds work wonderfully. Just be sure to grind them finely for the best texture in your Italian Nut Roll Cookie.
Do I really need to chill the dough?
Yes, chilling the dough is important! It makes the dough easier to handle and helps prevent the cookies from spreading too much in the oven, ensuring those beautiful spiral shapes in your Italian Nut Roll Cookie.
Can I prepare the dough ahead of time?
Definitely. You can make the dough up to two days in advance and keep it wrapped in the refrigerator. When you’re ready to bake, just bring it out, roll, fill, and proceed as usual.
Is it possible to make these cookies gluten-free?
You can try swapping the all-purpose flour for a 1:1 gluten-free flour blend. The texture may vary slightly, but you’ll still get those delicious, nutty swirls that make Italian Nut Roll Cookie so special.
How do I keep the filling from spilling out while rolling?
Make sure your dough is chilled and don’t overfill. Leave a small border around the edges, and roll gently but tightly. If some filling escapes, just tuck it back in or sprinkle it on top before baking.
Final Thoughts
If you’re looking for a cookie that feels like pure comfort and nostalgia, you have to give the Italian Nut Roll Cookie a try. Every swirl tells a story and every bite is a little celebration. Gather your ingredients, invite a friend, and make a batch—your kitchen (and your heart) will thank you!
Print
Italian Nut Roll Cookie Recipe
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
This Italian Nut Roll Cookie recipe features tender, buttery dough rolled with a spiced walnut filling, creating a delightful treat perfect for holidays or any occasion. These cookies have a tender crumb with a flavorful nutty center enticing every bite.
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
Instructions
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which creates a rich base for the dough.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next, to give the dough proper structure.
- Add Vanilla: Stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough.
- Chill the Dough: Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes to firm up, which makes rolling easier.
- Prepare Filling: In a medium bowl, combine the ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg, mixing well to create a fragrant and sweet filling.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct baking temperature.
- Roll Out Dough: On a lightly floured surface, roll out one half of the dough to about 1/4-inch thickness, creating an even layer for the filling.
- Spread Filling: Evenly spread the walnut filling over the rolled dough, covering the entire surface.
- Roll the Dough: Carefully roll the dough jelly-roll style, making sure the filling stays inside and the roll is tight but not too packed.
- Slice Rolls: Cut the roll into 1-inch slices to form individual cookies.
- Arrange on Baking Sheet: Place the slices on a parchment-lined baking sheet with about 1 inch between each to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes until the edges turn golden brown and the cookies feel firm to the touch.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, which preserves their shape and texture.
- Enjoy: Once cooled, savor these delicious homemade Italian Nut Roll Cookies fresh or store them in an airtight container for later enjoyment.
Notes
- For best results, use fresh walnuts finely ground to bring out the nutty flavor throughout the filling.
- Refrigerating the dough is essential to prevent sticking and to make rolling easier.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Optional: Dust cooled cookies with additional powdered sugar for extra sweetness and a festive look.
- Be careful not to over-bake; cookies should be golden but still slightly soft when taken out of the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie (approximately)
- Calories: 180
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
