Name: Italian Nut Roll Cookies Recipe
Prep time: 30 min
Cook time: PT-486675H35M40S
Total time: PT-486675H35M40S
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour; ½ cup (100 g) granulated sugar; 1 tsp baking powder; ¼ tsp salt; ½ cup (115 g) unsalted butter, cold and cubed; 2 large eggs; 1 tsp vanilla extract; Optional: lemon zest; 1 cup finely chopped walnuts (or hazelnuts/pecans); ½ cup granulated sugar; ¼ cup powdered sugar; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; Optional: ½ cup jam (e.g., apricot or raspberry)

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I’m excited to share this classic Italian treat — soft, buttery dough rolled around a sweet, spiced nut filling. These cookies are perfect for holidays, family gatherings, or anytime I want something special with my coffee.

Why You’ll Love This Recipe

I love how the tender dough melts in my mouth, wrapping around a nutty, spiced center that reminds me of traditional family bakes. It’s a nostalgic yet easy recipe, and I can make it ahead or freeze it for later. The swirl pattern also makes these cookies look beautiful on a dessert tray.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
2 large eggs
1 teaspoon vanilla extract

For the filling:

1 cup finely chopped walnuts
½ cup granulated sugar
¼ cup powdered sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Optional: ½ cup fruit jam (like apricot or raspberry)

directions

In a large bowl, I mix the flour, sugar, baking powder, and salt.
I cut in the cold butter using a pastry cutter or my fingers until the mixture is crumbly.
I add eggs and vanilla, then stir until a soft dough forms. I wrap and chill it for at least 30 minutes.
While the dough chills, I combine all the filling ingredients in a separate bowl.
I roll out the dough into a rectangle, about ¼ inch thick, then spread the filling evenly. If I’m using jam, I spread a thin layer before adding the nut mixture.
I roll the dough tightly into a log, pinching the seam to seal, and chill the log again for 10–15 minutes.
I slice the log into ½ to 1-inch thick cookies and place them on a parchment-lined baking sheet.
I bake the cookies in a preheated oven at 350°F (175°C) for 30 to 35 minutes, until golden.
After cooling slightly, I transfer them to a wire rack and dust with powdered sugar if I want a sweet finish.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 30 minutes
Chill time: 45 minutes
Bake time: 30–35 minutes
Total time: about 1 hour 45 minutes

Variations

I sometimes add a layer of jam before the nut filling for a fruity touch.
I switch the walnuts for hazelnuts or pecans depending on what I have on hand.
I’ve added orange or lemon zest to the dough for a citrusy twist.
For a spicier version, I add cardamom or cloves to the filling.
I use a gluten-free flour blend to make a gluten-free version without losing the texture.

storage/reheating

I store the cookies in an airtight container at room temperature for up to one week. To keep them longer, I freeze them in a single layer, then transfer to a container or bag. They last up to two months in the freezer.
When I want to reheat them, I place them in a 300°F (150°C) oven for about 5 minutes to refresh them.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough a day in advance and keep it wrapped in the fridge. It’s also great frozen — I just thaw it slightly before rolling.

What nuts can I use?

Walnuts are traditional, but I use pecans or hazelnuts too. The key is to chop them finely for an even texture.

Do I have to use jam in the filling?

No, it’s optional. Sometimes I use just the nut filling, and other times I add a thin jam layer for more sweetness and moisture.

Why chill the dough before slicing?

Chilling helps firm up the dough so the cookies hold their shape better and slice cleanly.

Can I freeze these cookies?

Absolutely. I freeze them after baking. Once cooled, I place them in layers with parchment in between and store in a sealed container.

Conclusion

These Italian Nut Roll Cookies have become a favorite in my kitchen. They bring together classic flavors and a soft, buttery texture that’s irresistible. Whether I’m baking for the holidays or just want a comforting treat, these cookies always deliver that warm, homemade joy.

Italian Nut Roll Cookies Recipe

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Author: Sue
Prep Time: 30 minutes (plus chilling)
Cook Time: 30–35 minutes
Total Time: 1½–2 hours
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

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Description

Classic Italian Nut Roll Cookies feature tender, buttery dough wrapped around a sweet, spiced nut filling. These elegant swirl cookies are perfect for holidays and family gatherings, and can be customized with jam and different nuts.

Instructions

Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
Add eggs and vanilla; mix until just combined. Chill dough wrapped for at least 30 minutes.
Mix filling: nuts, sugars, cinnamon, and nutmeg.
Roll dough into ¼″ thick rectangle. Spread jam (if using), then nut mixture, leaving edge clear.
Roll tightly jelly-roll style, pinch seam. Chill log for 10–15 minutes.
Slice into ½–1″ rounds. Place cut-side down on parchment-lined baking sheet.
Bake at 350 °F (175 °C) for 30–35 minutes until golden.
Cool slightly, transfer to rack. Dust with powdered sugar if desired.