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Buttery Italian Nut Roll Cookies

A cross-section slice of buttery Italian nut roll cookies, showing the swirl of nut filling and dusted with powdered sugar.
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Make these tender, buttery Italian nut roll cookies. The rich dough wraps around a sweet, traditional nut filling for a perfect homemade treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup finely ground walnuts or almonds (for filling)
  • 1/2 cup powdered sugar (for filling)
  • 1/4 cup milk or cream (for filling)
  • 1 teaspoon lemon zest (for filling)
  • 1 egg white, lightly beaten (for brushing)

Instructions

  1. Prepare the dough: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Mix in the sour cream and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This step helps achieve that tender, buttery texture.
  4. Prepare the filling: In a medium bowl, combine the ground nuts, powdered sugar, milk or cream, and lemon zest. Mix until a thick, spreadable paste forms.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Divide the chilled dough into two equal portions. On a lightly floured surface, roll one portion into a rectangle about 1/8 inch thick.
  7. Spread half of the nut filling evenly over the dough rectangle, leaving a small border along one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Repeat with the remaining dough and filling.
  9. Slice each log into 1/2-inch thick cookies. Place the cookies cut-side up on the prepared baking sheets.
  10. Brush the tops lightly with the beaten egg white.
  11. Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers should remain pale.
  12. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  13. Once cool, you can dust them lightly with powdered sugar for a traditional finish.

Notes

  • For the richest flavor, use high-quality unsalted butter in your dough.
  • If your filling seems too dry, add a few more drops of milk until it spreads easily without tearing the dough.
  • These traditional Italian nut cookies taste even better the next day after the flavors meld.
  • Store your buttery Italian nut roll cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://blissbatter.com/buttery-italian-nut-roll-cookies-recipe/