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Authentic Italian Nut Roll Cookies

Two halves of Italian nut roll cookies, showing the rich, swirled nut filling and dusted heavily with powdered sugar.
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Make classic Italian nut roll cookies featuring a tender, buttery pastry wrapped around a sweet, spiced walnut filling. This recipe is straightforward for reliable, delicious holiday baking.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sour cream
  • 1 egg yolk
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 ½ cups finely ground walnuts
  • ½ cup granulated sugar (for filling)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter (for filling)
  • 1 beaten egg (for egg wash)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the dough: Combine flour, softened butter, sour cream, egg yolk, salt, and 1 tablespoon of sugar in a bowl. Mix until a soft dough forms. Do not overmix.
  2. Wrap the dough in plastic and chill in the refrigerator for at least 2 hours.
  3. Prepare the sweet nut filling: Mix the ground walnuts, ½ cup granulated sugar, cinnamon, and 1 tablespoon melted butter until combined.
  4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Divide the chilled dough into four equal parts. Work with one part at a time, keeping the rest refrigerated.
  6. On a lightly floured surface, roll one dough portion into a thin rectangle, about 1/8 inch thick.
  7. Spread one-quarter of the nut filling evenly over the rolled dough, leaving a small border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Brush the outside of the log lightly with the beaten egg wash.
  10. Slice the log into 1-inch thick pieces to form the individual cookies. Place them cut-side up on the prepared baking sheets.
  11. Repeat the rolling and slicing process with the remaining dough and filling.
  12. Bake for 15 to 18 minutes, or until the edges are lightly golden.
  13. Remove cookies from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
  14. Once cool, dust generously with powdered sugar.

Notes

  • Use finely ground walnuts for the best texture in the sweet nut filling.
  • For a festive look, you can add a small amount of raspberry jam to the filling mixture.
  • These buttery pastry cookies freeze well before baking; place them on a tray, freeze until solid, then transfer to a freezer bag.

Nutrition

Find it online: https://dishicious.com/italian-nut-roll-cookies-recipe/