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
Scale
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
