Description
Italian Nut Roll Cookies are delightful, tender cookies made by rolling a buttery dough around a sweet nut and fruit jam filling. The dough is chilled, rolled out, filled with a spiced nut mixture and fruit preserves, then baked to golden perfection. These cookies offer a wonderful balance of nutty crunch, fruity sweetness, and delicate crumb, perfect for festive occasions or everyday treats.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (cold and cut into small pieces)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Zest of one lemon (optional)
Filling
- 1 cup walnuts (or hazelnuts, finely chopped)
- ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and optional lemon zest. Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Incorporate Eggs and Vanilla: In a small bowl, beat the eggs and vanilla extract together. Add this egg mixture to the flour and butter mixture. Mix until the dough comes together. If the dough is too dry, add cold water one teaspoon at a time until it holds together.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to relax the gluten and firm up the dough for easier rolling.
- Prepare the Filling: In a medium bowl, combine the finely chopped walnuts (or hazelnuts), granulated sugar, and ground cinnamon. Set this mixture aside.
- Preheat the Oven: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Roll Out the Dough: Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a thin rectangle approximately ¼ inch (6 mm) thick.
- Add Filling: Spread a thin, even layer of fruit jam over the rolled dough, leaving a small border on all sides. Sprinkle half the nut, sugar, and cinnamon mixture evenly over the jam layer.
- Form the Roll: Starting from one long edge, carefully roll the dough up tightly like a jelly roll. Pinch the seams and ends to seal completely. Repeat this process with the second dough portion and remaining filling. Place both logs seam-side down on the prepared baking sheet.
- Bake the Rolls: Bake in the preheated oven for 30-35 minutes or until the rolls turn golden brown and are cooked through.
- Cool the Rolls: Remove the rolls from the oven and allow them to cool on the baking sheet for about 10 minutes to firm up for slicing.
- Slice into Cookies: While warm but cool enough to handle, use a sharp serrated knife to slice the rolls diagonally into ½-inch (1.3 cm) thick cookies. Transfer the sliced cookies to a wire rack to cool completely.
- Optional Dusting and Storage: Once completely cooled, dust the cookies with powdered sugar if desired. Store leftovers in an airtight container at room temperature for up to 1 week.
Notes
- Use cold butter and chill the dough well to achieve a tender, flaky texture.
- Choice of nuts can vary; walnuts or hazelnuts both work wonderfully for the filling.
- Fruit jam can be apricot, raspberry, or your preferred flavor for a fruity contrast.
- Slicing the rolls when slightly warm makes cutting easier and neater.
- Powdered sugar dusting is optional but adds a lovely finishing touch.
- Store cookies in an airtight container to maintain freshness up to 1 week.
