Description
This classic Italian Nut Roll Cookie recipe features a tender, buttery dough rolled around a sweet and spiced walnut filling. These cookies are delightfully crumbly with a rich flavor profile from cinnamon and nutmeg, perfect for holiday gatherings or anytime you crave a traditional Italian treat.
Ingredients
Scale
Dough Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Filling Ingredients
- 1 cup finely ground walnuts
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, creating a smooth base for your cookie dough.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated to maintain a uniform mixture.
- Add Vanilla: Stir in the vanilla extract to infuse the dough with aromatic flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Chill Dough: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling.
- Prepare Filling: In a medium bowl, combine finely ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and ground nutmeg, stirring until thoroughly mixed.
- Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking.
- Roll Out Dough: On a lightly floured surface, roll out one half of the chilled dough to about 1/4-inch thickness.
- Spread Filling: Evenly spread the walnut filling over the rolled-out dough, covering the surface thoroughly.
- Form Rolls: Carefully roll up the dough tightly in a jelly-roll style, making sure the filling stays enclosed inside.
- Slice Rolls: Cut the roll into 1-inch thick slices, creating individual cookies.
- Arrange on Baking Sheet: Place the slices on a parchment-lined baking sheet, spacing them about 1 inch apart to allow for expansion.
- Bake Cookies: Bake for 12-15 minutes until the cookies are golden brown and firm to the touch.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy: Once cooled, enjoy your delicious homemade Italian Nut Roll Cookies!
Notes
- Ensure butter is fully softened before creaming to achieve the best dough texture.
- Chilling the dough is crucial as it makes rolling easier and prevents spreading during baking.
- Finely grinding the walnuts helps to blend the filling smoothly without large chunks.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For variation, you can substitute walnuts with pecans or almonds as desired.
