Description
Italian Nut Roll Cookies are a delightful homemade treat featuring a tender, buttery dough rolled with a sweet and spiced nut filling, perfect for tea time or festive occasions. These cookies combine the crunch of finely chopped walnuts or hazelnuts with the fruity sweetness of jam, wrapped into a neat roll and sliced into elegant pinwheel cookies.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (cold and cut into small pieces)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Zest of one lemon (optional)
Filling
- 1 cup walnuts or hazelnuts (finely chopped)
- ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
- Cut in the Butter: Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Eggs and Vanilla: In a small bowl, beat the eggs and vanilla extract together. Add this mixture to the flour mixture and mix until the dough comes together. If the dough feels too dry, add cold water one teaspoon at a time until it holds together.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Filling: In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set this mixture aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Roll out Dough: Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
- Assemble Rolls: Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam.
- Roll and Seal: Starting from one long edge, carefully roll the dough into a tight log like a jelly roll. Pinch the seams and ends to seal. Repeat with the second dough portion and remaining filling. Place the rolls seam-side down on the prepared baking sheet.
- Bake: Bake in the preheated oven for 30-35 minutes, until the rolls are golden brown.
- Cool Slightly: Remove from oven and let the rolls cool on the baking sheet for about 10 minutes.
- Slice the Cookies: While rolls are warm but manageable, use a sharp serrated knife to slice diagonally into ½-inch (1.3 cm) thick cookies.
- Cool Completely: Transfer the slices to a wire rack and cool completely.
- Optional Dusting: Once cooled, dust the cookies with powdered sugar if desired.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week.
Notes
- Use cold butter for best dough texture to achieve flakiness.
- Lemon zest is optional but adds a bright flavor balance to the sweetness.
- Any fruit jam or preserves can be used; apricot or raspberry are classic choices.
- These cookies keep well and can be made ahead of time.
- Slicing is easiest while rolls are still warm to avoid breaking.
- For a nut-free version, consider a seed-based filling or omit nuts entirely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cookies (approx. 50g)
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Italian nut roll cookies, nut roll cookies, Italian desserts, nut-filled cookies, jam-filled cookies, holiday cookies
