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.
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)
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.
Notes
- Jam layer adds a fruity touch; apricot and raspberry work well.
- Chill logs before slicing for clean swirls.
- Use different nuts like hazelnuts or pecans for variety.
- Can be made gluten-free with 1:1 gluten-free flour blend.
- Store in airtight container up to 1 week or freeze up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
