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Classic Tender Italian Nut Roll Cookies with Spiced Walnut Filling

Four slices of italian nut roll cookies, showing the swirled nut filling and generous powdered sugar topping.
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Make these traditional Italian Nut Roll Cookies featuring a tender, buttery dough wrapped around a sweet, spiced walnut filling. This recipe is tested for home bakers and results in beautiful, sliceable holiday treats.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup sour cream
  • 1 egg yolk
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 ½ cups finely ground walnuts
  • ½ cup granulated sugar (for filling)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter (for filling)
  • 1 beaten egg (for egg wash)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour, softened butter, sour cream, egg yolk, salt, and sugar. Mix until a soft dough forms. Do not overmix.
  2. Chill the Dough: Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 2 hours.
  3. Prepare the Filling: In a separate bowl, mix the ground walnuts, granulated sugar, cinnamon, and melted butter until the mixture resembles wet sand.
  4. Roll the Dough: On a lightly floured surface, roll one disc of chilled dough into a thin rectangle, about 1/8 inch thick.
  5. Spread the Filling: Evenly spread half of the nut filling over the dough rectangle, leaving a small border on the edges.
  6. Roll the Cookie: Starting from the long edge, carefully roll the dough tightly into a log. Pinch the seam closed.
  7. Slice the Roll: Use a sharp knife to slice the log into rounds about 1/2 inch thick. These are your slice and bake nut cookies.
  8. Chill Again: Place the sliced cookies on baking sheets lined with parchment paper and chill for another 30 minutes. This helps them hold their shape.
  9. Bake: Preheat your oven to 350°F (175°C). Brush the tops of the chilled cookies lightly with the beaten egg wash.
  10. Bake for 12 to 15 minutes, or until the edges are lightly golden.
  11. Cool and Finish: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust generously with powdered sugar once cool. Repeat with the second dough disc.

Notes

  • For a richer flavor, you can toast the walnuts lightly before grinding them for the filling.
  • If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes.
  • You can add a teaspoon of orange zest to the filling for a brighter flavor note.

Nutrition

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