Description
This classic Italian Nut Roll Cookie recipe features a tender buttery dough filled with a spiced walnut mixture. Rolled and sliced into elegant pinwheels, these cookies are perfect for festive occasions or as a delightful treat with coffee or tea. The combination of cinnamon, nutmeg, and walnuts creates a rich, nutty flavor that complements the soft, flaky cookie layers perfectly.
Ingredients
Scale
Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Filling
- 1 cup finely ground walnuts
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step aerates the mixture to create a tender dough.
- Beat in the eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated into the butter and sugar mixture.
- Add vanilla extract: Stir in the vanilla extract to infuse the dough with aromatic flavor.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix dry and wet ingredients: Gradually add the flour mixture to the butter mixture, stirring gently until just combined to avoid overworking the dough.
- Chill the dough: Divide the dough into two halves, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to roll and shape.
- Prepare the filling: In a medium bowl, combine finely ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and ground nutmeg. Mix until the filling is well combined and aromatic.
- Preheat oven: Set the oven to 350°F (175°C) to prepare for baking.
- Roll out dough: On a lightly floured surface, roll one half of the chilled dough to approximately 1/4-inch thickness, ensuring an even thickness for uniform baking.
- Spread filling: Evenly distribute the walnut filling over the rolled-out dough, covering the surface thoroughly.
- Roll dough tightly: Starting at one edge, roll the dough into a jelly-roll shape, ensuring the filling stays securely inside.
- Slice roll: Cut the rolled dough into 1-inch thick slices to create individual cookies.
- Arrange slices: Place the slices onto a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow for expansion.
- Bake: Bake the cookies for 12-15 minutes, or until they turn golden brown and feel firm to the touch, indicating they are cooked through.
- Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and firm up.
- Serve: Once fully cooled, enjoy these delicious Italian Nut Roll Cookies with your favorite beverage or as a delightful snack.
Notes
- Chilling the dough is crucial for easier handling and better texture.
- Use finely ground walnuts for a smooth filling texture that spreads evenly.
- Store cookies in an airtight container to maintain freshness for up to one week.
- You can substitute walnuts with pecans if preferred.
- For a decorative touch, dust cookies with additional powdered sugar once cooled.
