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Valerie Bertinelli’s Italian Nut Roll Cookies

Close-up of a slice of Valerie Bertinelli Italian Nut Roll Cookies showing rich nut filling and powdered sugar.
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Make Valerie Bertinelli’s traditional Italian Nut Roll Cookies, a sweet, rolled cookie filled with a rich walnut mixture. This recipe delivers bakery-style flavor right to your home kitchen.

Ingredients

Scale
  • 1 cup 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
  • 1 cup finely ground walnuts (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1/4 cup milk (for filling)
  • 1 teaspoon cinnamon (for filling)
  • 1 egg white, lightly beaten (for egg wash)

Instructions

  1. Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. 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.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  5. While the dough chills, prepare the filling. Combine the ground walnuts, brown sugar, milk, and cinnamon in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and let cool completely.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Divide the chilled dough in half. On a lightly floured surface, roll one half of the dough into a rectangle, about 1/8 inch thick.
  8. Spread half of the cooled nut filling evenly over the dough rectangle, leaving a small border on the edges.
  9. Tightly roll the dough up lengthwise, creating a log. Pinch the seam closed. Repeat with the remaining dough and filling.
  10. Slice the logs into 1/2-inch thick rounds. Place the rounds onto the prepared baking sheets, leaving about 1 inch between them.
  11. Brush the tops of the cookies lightly with the beaten egg white.
  12. Bake for 12 to 15 minutes, or until the edges are lightly golden.
  13. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, ensure your walnuts are finely ground, almost like coarse sand.
  • If you prefer a richer flavor, substitute half of the walnuts with pecans.
  • These Italian bakery style cookies freeze well before baking; place them on a tray, freeze until solid, then transfer to a freezer bag.

Nutrition

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