Description
These Italian Nut Roll Cookies are a delightful treat, perfect for the holidays or any special occasion. Made with a buttery dough and a rich, sweet nut filling, each bite is a balance of flaky pastry and warm, spiced nuttiness. Finished with an optional glaze, these cookies offer both classic comfort and elegant charm.
Ingredients
For the dough:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
For the nut filling:
2 cups finely chopped walnuts (or pecans)
1/2 cup brown sugar, packed
1/4 cup honey (or maple syrup)
1 teaspoon cinnamon (optional)
2 tablespoons milk
For the glaze (optional):
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the nut filling. In a bowl, mix together the chopped walnuts, brown sugar, honey, cinnamon if using, and milk until the mixture is moist and well combined.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one portion of dough into a rectangle about 1/8 inch thick. Spread half of the nut filling evenly over the dough, leaving a 1/2-inch border around the edges. Roll the dough tightly into a log starting from the long edge, then pinch the seam and ends to seal. Repeat with the remaining dough and filling.
Slice each log into 1-inch pieces and arrange them cut-side down on the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden brown. Allow the cookies to cool on a wire rack.
If desired, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies for a sweet finish.
Notes
These cookies can be customized with different nuts such as almonds or hazelnuts for a unique twist. For a crispier texture, bake a few minutes longer. They also freeze well, making them a convenient make-ahead option for holiday trays or gift boxes. The glaze adds a lovely touch, but they’re equally delicious without it.