Description
This classic Italian Nut Roll Cookie recipe features a buttery, tender dough rolled around a spiced walnut filling. Perfectly sliced and baked to golden perfection, these cookies offer a delightful combination of nutty sweetness and warm spices ideal for holiday gatherings or any special occasion.
Ingredients
Scale
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
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.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next.
- Add Vanilla: Stir in the vanilla extract to the mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together without overmixing.
- Chill Dough: Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Filling: In a medium bowl, combine finely ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and ground nutmeg; stir thoroughly until evenly blended.
- Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking.
- Roll Dough: On a lightly floured surface, roll out one half of the chilled dough to approximately 1/4-inch thickness.
- Spread Filling: Evenly spread the prepared walnut filling over the rolled dough.
- Roll Up Dough: Carefully roll the dough tightly into a jelly-roll shape, making sure the filling remains inside the roll.
- Slice Rolls: Cut the rolled dough into 1-inch thick slices to form individual cookies.
- Arrange for Baking: Place the slices on a parchment-lined baking sheet, spacing them about 1 inch apart to allow for slight expansion.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown and firm to the touch.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy: Once cooled, enjoy your delicious homemade Italian Nut Roll Cookies!
Notes
- Be sure to chill the dough thoroughly to make rolling easier and to maintain the cookie shape during baking.
- Use finely ground walnuts for a smooth filling texture. You can toast the walnuts lightly beforehand for added flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen after baking; thaw completely before serving.
- Adjust spices to your preference by adding more cinnamon or nutmeg if desired.
