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Classic Italian Nut Roll Cookies: Tender, Buttery Holiday Baking

Two slices of flaky Italian nut roll cookies filled with walnuts and dusted heavily with powdered sugar on a white plate.
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Welcome to My Kitchen! I am sharing my grandmother’s recipe for traditional Italian Nut Roll Cookies. These buttery pastry cookies feature a sweet, spiced walnut filling and are perfect for your festive cookie platter or coffee time treat.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 cup (2 sticks) 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 1 tablespoon of sugar. Mix until a soft dough forms. Do not overmix. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours.
  2. Prepare the nut filling: In a separate bowl, mix the finely ground walnuts, ½ cup granulated sugar, cinnamon, and 1 tablespoon of melted butter until the mixture is well combined and holds together slightly. This is the best nut roll filling recipe for deep flavor.
  3. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. Divide the chilled dough into two equal portions. Work with one portion at a time, keeping the other chilled.
  5. On a lightly floured surface, roll the dough out into a thin rectangle, about 1/8 inch thick.
  6. Spread half of the nut filling evenly over the dough rectangle, leaving a small border on the edges.
  7. Tightly roll the dough up like a jelly roll. Pinch the seam closed.
  8. Slice the log into 1/2-inch thick pieces. Gently curve each piece into a crescent or C-shape.
  9. Place the rolled cookies on the prepared baking sheets. Brush the tops lightly with the beaten egg wash.
  10. Bake for 15 to 18 minutes, or until the edges are lightly golden brown.
  11. Remove from the oven and let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
  12. Once cooled, generously dust the Italian Nut Roll Cookies with powdered sugar.

Notes

  • For a richer flavor, you can substitute pecans for some or all of the walnuts in the filling.
  • If you want jam and nut cookies, spread a thin layer of apricot preserves over the dough before adding the nut mixture.
  • This recipe makes a large batch, perfect for holiday baking traditions.

Nutrition

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