Italian Nut Roll Cookies
Tender, buttery cookies filled with a spiced walnut-and-jam filling, perfect for holiday gatherings and coffee breaks.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure the butter is at room temperature.
- 1 cup granulated sugar For the dough.
- 2 large eggs At room temperature.
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the filling
- 2 cups ground walnuts Approximately 2½–3 cups whole walnuts.
- 1/3 cup granulated sugar
- 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2–2/3 cup jam of your choice Adjust for spreadability; fig, apricot, and cherry work well.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- In a large bowl, beat the softened butter with granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, scraping the bowl, and then stir in vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients and mix just until incorporated.
- Chill the dough by dividing it in half, shaping into discs, wrapping in plastic, and refrigerating for at least 30 minutes.
Filling Preparation
- In a bowl, combine ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg.
- Add jam spoonful at a time and stir until the mixture is spreadable.
Assembly and Baking
- On a lightly floured surface, roll one half of the dough into a rectangle about 1/4-inch thick.
- Spread half the nut filling evenly over the dough, leaving a small border.
- Roll the dough tightly from one long edge into a log and pinch the seam to seal.
- Slice the log into 1-inch pieces and place cut-side down on the prepared baking sheet.
- Repeat with the second half of the dough.
- Bake for 12–15 minutes, until the edges are lightly golden.
- Allow cookies to cool completely on a wire rack before serving.
Notes
Store in an airtight container for up to 3 days. Refrigerate for up to 7 days if the filling is perishable. Freeze baked slices for up to 3 months. For best results, use a sharp serrated knife for slicing.