There’s something timeless about a cookie that’s as beautiful as it is delicious. Italian Nut Roll Cookies are a delicate combination of a tender pastry dough and a rich, nutty filling, rolled up to create stunning swirls that capture the essence of tradition and indulgence.
The first time I made these cookies, the aroma of toasted nuts and buttery pastry filled my kitchen, instantly transporting me to an Italian bakery. Each bite was like a little celebration—flaky, nutty, and perfectly sweet.
What I love most about this recipe is its versatility. These cookies are perfect for holidays, special occasions, or whenever you want to share a piece of comfort and tradition. Let’s roll up our sleeves and bake these Italian Nut Roll Cookies together.
Italian Nut Roll Cookies feature a tender, buttery dough rolled around a sweet and nutty filling made with walnuts, cinnamon, and honey. These swirled cookies are perfect for gifting or enjoying with a cup of coffee.
An Exciting Story
The first time I brought Italian Nut Roll Cookies to a holiday party, they were the first dessert to disappear. My husband loved the flaky texture of the pastry, and the kids were fascinated by the intricate swirls. Now, these cookies are a must-have for every family gathering.
Why These Italian Nut Roll Cookies?
- Elegant and Beautiful: Swirls of nutty filling make them eye-catching.
- Rich and Buttery: A tender dough that melts in your mouth.
- Perfect for Gifting: A great addition to holiday cookie trays.
- Easy to Customize: Swap nuts or add spices to suit your taste.
- Timeless and Traditional: A classic cookie with Italian roots.
What You Need for Italian Nut Roll Cookies
- For the Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- For the Nut Filling:
- 1 ½ cups finely chopped walnuts (or pecans)
- ½ cup granulated sugar
- 2 tbsp honey
- 1 tsp cinnamon
- 2 tbsp milk
- For Assembly and Garnish:
- 1 egg, beaten (for egg wash)
- Powdered sugar (optional, for dusting)
How to Make Italian Nut Roll Cookies
- Prepare the Dough:
- In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the sugar, vanilla extract, and salt, mixing until combined.
- Gradually add the flour, mixing just until the dough comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Nut Filling:
- In a medium bowl, combine the walnuts, sugar, honey, cinnamon, and milk. Mix well until the filling is evenly moistened and holds together.
- Roll and Fill the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of dough into a rectangle about ¼-inch thick. Spread half of the nut filling evenly over the dough, leaving a ½-inch border around the edges.
- Starting from one long edge, roll the dough tightly into a log. Repeat with the remaining dough and filling.
- Slice and Bake:
- Using a sharp knife, slice the logs into ½-inch thick rounds. Place the cookies cut side down on the prepared baking sheets. Brush the tops with the beaten egg for a golden finish.
- Bake for 18-20 minutes, or until the cookies are lightly golden. Transfer to a wire rack to cool completely.
- Garnish and Serve:
- Once cooled, dust the cookies with powdered sugar if desired. Serve with coffee, tea, or as part of a festive dessert platter.
Tips for Italian Nut Roll Cookies
- Chill the Dough: Cold dough is easier to roll out and ensures the cookies hold their shape.
- Fine Chop the Nuts: Finely chopped nuts create a smoother filling and easier rolling.
Substitutions and Variations
- Different Nuts: Use almonds, hazelnuts, or pecans for a twist on the classic recipe.
- Add Dried Fruit: Mix in chopped dried apricots or raisins for added sweetness.
- Spice It Up: Add a pinch of nutmeg or cardamom to the filling for extra warmth.
Make a Healthier Version
- Use whole wheat pastry flour for added fiber.
- Reduce sugar in the filling and sweeten with more honey instead.
- Replace cream cheese with Greek yogurt for a lighter dough.
Closing for Italian Nut Roll Cookies:
And there you have it—Italian Nut Roll Cookies, a timeless treat that’s as beautiful as it is delicious. Perfect for holidays or anytime you want a touch of tradition, these cookies are sure to impress. Let us know how yours turn out, and don’t forget to explore more of our classic dessert recipes!
Frequently Asked Questions for Italian Nut Roll Cookies
- Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated for up to 3 days or frozen for up to 1 month. - How do I store these cookies?
Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. - What if I don’t have walnuts?
Use any nuts you have on hand, such as pecans, almonds, or hazelnuts. - Can I use store-bought dough?
Yes, but homemade dough adds a richer, more authentic flavor. - What pairs well with these cookies?
Serve with espresso, cappuccino, or a glass of dessert wine for a perfect pairing. - How do I prevent the dough from cracking?
Ensure the dough is cold but pliable and roll it gently to avoid cracks. - Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for a gluten-free version. - What’s a fun serving idea?
Arrange the cookies on a festive platter with fresh fruit and chocolates for an impressive dessert spread. - How do I make the filling stick better?
Slightly warm the filling if it feels too crumbly and add a touch more honey or milk. - Can I add chocolate?
Yes, drizzle melted chocolate over the baked cookies or mix chocolate chips into the filling. - What’s a good alternative to powdered sugar?
Use a light drizzle of honey or maple syrup for a natural sweetness. - How do I ensure even slices?
Chill the rolled logs briefly before slicing for clean, even cuts.
Italian Nut Roll Cookies
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Dough:
2 2 ½ cups all-purpose flour
1 cup 1 unsalted butter, softened
8 oz 8 cream cheese, softened
¼ cup granulated sugar
1 tsp 1 vanilla extract
¼ tsp salt
- For the Nut Filling:
1 1 ½ cups finely chopped walnuts (or pecans)
½ cup granulated sugar
2 tbsp 2 honey
1 tsp 1 cinnamon
2 tbsp 2 milk
- For Assembly and Garnish:
1 1 egg, beaten (for egg wash)
Powdered sugar (optional, for dusting)
Directions
- Prepare the Dough:
- In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the sugar, vanilla extract, and salt, mixing until combined.
- Gradually add the flour, mixing just until the dough comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Nut Filling:
- In a medium bowl, combine the walnuts, sugar, honey, cinnamon, and milk. Mix well until the filling is evenly moistened and holds together.
- Roll and Fill the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of dough into a rectangle about ¼-inch thick. Spread half of the nut filling evenly over the dough, leaving a ½-inch border around the edges.
- Starting from one long edge, roll the dough tightly into a log. Repeat with the remaining dough and filling.
- Slice and Bake:
- Using a sharp knife, slice the logs into ½-inch thick rounds. Place the cookies cut side down on the prepared baking sheets. Brush the tops with the beaten egg for a golden finish.
- Bake for 18-20 minutes, or until the cookies are lightly golden. Transfer to a wire rack to cool completely.
- Garnish and Serve:
- Once cooled, dust the cookies with powdered sugar if desired. Serve with coffee, tea, or as part of a festive dessert platter.
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