Description
Italian Nut Roll Cookies are a traditional holiday treat with a rich and buttery dough, filled with a sweet, nutty filling. These cookies are rolled into a log shape and then sliced into rounds, creating a beautiful and delicious bite-sized dessert. They’re perfect for sharing during the festive season or as part of a holiday cookie platter.
Ingredients
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Nut Filling:
- 1 1/2 cups finely ground walnuts (or a mix of walnuts and pecans)
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 egg white, beaten (for sealing)
For the Icing (optional):
- 1/2 cup powdered sugar
- 2 teaspoons milk or water
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Add the egg yolks and vanilla extract, beating until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until the dough comes together.
- Divide the dough into 3 equal portions, wrap each portion in plastic wrap, and refrigerate for at least 1 hour.
- Make the Nut Filling:
- In a small bowl, combine the finely ground walnuts, sugar, honey, vanilla extract, and cinnamon. Mix until the ingredients are well combined and form a slightly sticky texture.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out one portion of dough on a lightly floured surface into a rectangle about 1/8 inch thick.
- Spread a thin layer of the nut filling evenly over the dough, leaving a small border around the edges.
- Starting at one edge, carefully roll the dough into a log, pinching the seams to seal.
- Slice the rolled dough into 1-inch pieces and place them on the prepared baking sheet.
- Lightly brush the top of each cookie with the beaten egg white to help seal the edges.
- Bake the Cookies:
- Bake the cookies for 12-15 minutes, or until they are golden brown and firm to the touch. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Icing (optional):
- In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until smooth. Drizzle the icing over the cooled cookies for a sweet finish.
- Serve and Enjoy:
- Enjoy these delightful Italian Nut Roll Cookies as a festive treat, perfect for sharing with family and friends.
Notes
- If you prefer, you can use different nuts such as almonds, hazelnuts, or pecans for the filling.
- Make sure the dough is chilled before rolling it out to prevent it from becoming too soft and difficult to work with.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- The icing is optional, but it adds a nice sweet touch to the cookies. You can also sprinkle them with powdered sugar instead.
- Prep Time: 30 minutes (excluding chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian