Sometimes you just need something warm and nutty to snack on. These Italian Nut Roll Cookies are exactly what your kitchen needs this winter. They are tender, sweet, and smell like fresh citrus. You can make a batch for your next family gathering. They will make your whole house smell amazing while they bake.
Why This Recipe Is a Winner
Italian Nut Roll Cookies are a total winner for holiday cookie trays. They look fancy but use simple pantry staples you likely have. The walnut filling is rich and spiced with cinnamon. It is the ultimate comfort food for a snowy afternoon. Your friends will definitely ask for the recipe. These treats are perfect for sharing with neighbors and friends.
How to Make Italian Nut Roll Cookies
Making these is much easier than it looks. You just mix a simple pastry dough and let it chill. Then you roll it out and spread the spiced walnut filling. Italian Nut Roll Cookies will fill your home with spice. Even a beginner can master this rolling technique. You will feel like a pro when you see the swirls.
Simple Ingredients
These cookies use mostly pantry staples and fresh walnuts.
- 3 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups walnuts, finely ground
- 3/4 cup granulated sugar (for filling)
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1 tablespoon milk
- Powdered sugar for dusting
Step-by-Step
- In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Use a pastry cutter or fork to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk the eggs, sour cream, and vanilla extract. Add the wet ingredients to the flour mixture and stir until a soft dough forms. Divide the dough into two equal disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Prepare the filling: In a medium bowl, combine the ground walnuts, 3/4 cup sugar, cinnamon, orange zest, honey, and milk. Stir until the mixture is well-incorporated and holds together slightly.
- On a lightly floured surface, roll one disk of dough into a rectangle approximately 1/8-inch thick (roughly 10×12 inches).
- Spread half of the nut filling evenly over the dough, leaving a 1/2-inch border at the edges. Press the filling down gently with your hands.
- Starting from the long side, roll the dough tightly into a log. Repeat with the second disk and remaining filling.
- Using a sharp knife, slice the logs into 1-inch wide pieces. Place the cookies on the prepared baking sheets, spaced 1 inch apart.
- Bake for 18–22 minutes, or until the edges are lightly golden and the pastry is set.
- Transfer to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
Best Ways to Enjoy It
Serve these cookies with a hot cup of coffee. They are perfect for a leisurely weekend brunch. You could also pack them in a tin for a gift. They look beautiful with a fresh dusting of powdered sugar. Set the table and enjoy them with your family tonight.
Keep It Fresh
Keep these in an airtight container at room temperature. They stay fresh for up to five days easily. You can also freeze the baked cookies for a month. Thaw them on the counter for an hour before serving. Reheat in a 300°F oven for five minutes if desired.
Tips for Best Results
- Use cold butter to ensure a flaky pastry texture.
- Do not skip the one-hour chilling time for the dough.
- Grind the walnuts very fine for a smooth, even filling.
- Use a sharp knife to get clean, pretty slices.
- Add a pinch of extra orange zest for more brightness.
- For Christmas, double the batch to share with neighbors.
- Avoid overworking the dough to keep it tender.
Ways to Switch It Up
- Swap walnuts for pecans for a richer buttery flavor.
- Use gluten-free all-purpose flour for a sensitive diet choice.
- Add a drizzle of melted dark chocolate over the top.
- Swap honey for maple syrup for a milder sweetness.
Common Questions
Can I make the dough ahead of time?
Yes, you can keep the dough in the fridge for two days. Just let it soften slightly before rolling it out. This makes holiday baking much less stressful.
How do I know when the cookies are done?
The edges should be lightly golden and the pastry set. Do not overbake them or they might become too dry. They will firm up as they cool on the rack.
Can I use different nuts?
Yes, pecans or hazelnuts work very well. Just make sure to grind them finely for the filling. This changes the flavor profile beautifully.
I hope these cookies bring a little extra warmth to your home. They are a true winter treat that everyone loves. Happy baking!
— Alex
Ingredients
- 3 cups all -purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 2 large egg s
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sal t
- 3 cups walnuts , finely ground
- 3/4 cup granulated sugar (for filling)
- 1 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 2 tablespoons hone y
- 1 tablespoon mil k
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Use a pastry cutter or fork to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk the eggs, sour cream, and vanilla extract. Add the wet ingredients to the flour mixture and stir until a soft dough forms. Divide the dough into two equal disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Prepare the filling: In a medium bowl, combine the ground walnuts, 3/4 cup sugar, cinnamon, orange zest, honey, and milk. Stir until the mixture is well-incorporated and holds together slightly.
- On a lightly floured surface, roll one disk of dough into a rectangle approximately 1/8-inch thick (roughly 10x12 inches).
- Spread half of the nut filling evenly over the dough, leaving a 1/2-inch border at the edges. Press the filling down gently with your hands.
- Starting from the long side, roll the dough tightly into a log. Repeat with the second disk and remaining filling.
- Using a sharp knife, slice the logs into 1-inch wide pieces. Place the cookies on the prepared baking sheets, spaced 1 inch apart.
- Bake for 18–22 minutes, or until the edges are lightly golden and the pastry is set.
- Transfer to a wire rack to cool completely. Once cooled, dust generously with powdered sugar before serving.
