Italian Nut Roll Cookies are buttery, flaky, and filled with a sweet, nutty filling, making them a delicious holiday treat or anytime dessert. These traditional Italian cookies have a soft, tender dough wrapped around a rich walnut or hazelnut filling, creating a perfect balance of texture and flavor.
Why You’ll Love This Recipe
- Rich & nutty – A sweet, spiced nut filling wrapped in a delicate dough.
- Perfect for holidays – A classic Italian Christmas cookie.
- Buttery & soft – Tender pastry with a melt-in-your-mouth texture.
- Make-ahead friendly – Can be stored or frozen for later.
- Customizable – Fill with walnuts, pecans, hazelnuts, or almonds!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Butter, softened
- Cream cheese, softened
- Egg yolk
- Vanilla extract
- Salt
For the Nut Filling:
- Walnuts or hazelnuts, finely chopped
- Brown sugar
- Granulated sugar
- Cinnamon
- Egg white, lightly beaten (for binding)
- Milk
For Topping:
- Powdered sugar (for dusting)
- Egg wash (1 egg + 1 tbsp water, for shine)
Directions
Step 1: Prepare the Dough
- In a large bowl, cream butter and cream cheese until smooth.
- Mix in egg yolk, vanilla, and salt.
- Gradually add flour and mix until a soft dough forms.
- Divide dough into two balls, wrap in plastic, and chill for at least 1 hour.
Step 2: Make the Nut Filling
- In a bowl, mix chopped nuts, brown sugar, granulated sugar, and cinnamon.
- Stir in egg white and milk until combined.
Step 3: Assemble the Nut Rolls
- Preheat oven to 350°F (175°C).
- Roll out one dough ball on a floured surface into a rectangle (about ¼-inch thick).
- Spread half of the nut filling evenly over the dough.
- Roll the dough into a log and place seam-side down on a baking sheet.
- Repeat with the second dough ball.
Step 4: Bake the Cookies
- Brush logs with egg wash for a golden finish.
- Bake for 25-30 minutes, until golden brown.
- Cool completely before slicing into 1-inch cookies.
Step 5: Serve & Enjoy
- Dust with powdered sugar before serving.
- Enjoy with coffee, tea, or a holiday dessert platter!
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Chocolate Hazelnut Version – Add mini chocolate chips or Nutella to the filling.
- Pecan or Almond Twist – Use pecans or almonds instead of walnuts.
- Citrus Zest – Add orange or lemon zest for a fresh flavor.
- Gluten-Free – Use gluten-free all-purpose flour.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Refrigeration: Store in the fridge for up to 2 weeks.
- Freezing: Wrap tightly and freeze for up to 3 months.
- Reheating: Enjoy at room temperature or warm slightly in the oven at 300°F.
FAQs
Can I use pre-ground nuts?
Yes! But for best texture and flavor, finely chop fresh nuts.
What’s the best way to slice the cookies?
Use a sharp serrated knife to slice gently after cooling.
Can I make the dough ahead of time?
Yes! Refrigerate for up to 2 days before rolling.
What type of nuts work best?
Walnuts, hazelnuts, almonds, or pecans work beautifully.
Can I add a glaze instead of powdered sugar?
Yes! Try a simple vanilla glaze with powdered sugar and milk.
Do I need to chill the dough?
Yes! Cold dough rolls out easier and prevents spreading.
Can I make mini nut rolls?
Yes! Roll smaller logs and bake for about 20 minutes.
Can I use store-bought dough?
You can, but homemade dough tastes much better.
What’s the best way to keep them fresh?
Store in an airtight container with parchment between layers.
How do I prevent cracks in the dough?
Don’t overwork the dough, and roll it gently.
Conclusion
These Italian Nut Roll Cookies are a buttery, nutty, and festive treat that’s perfect for the holidays or special occasions. Whether you enjoy them with coffee, as a dessert, or gift them to loved ones, they’re sure to impress. Try them today and bring a taste of tradition to your home!
PrintItalian Nut Roll Cookies
These Italian Nut Roll Cookies are buttery, flaky, and filled with a sweet, spiced nut filling. A traditional holiday favorite, they’re similar to Italian cuccidati (fig cookies) but focus on a rich walnut or pecan filling, perfect with a cup of espresso or as a holiday treat!
- Prep Time: 20 minutes (+1 hour chilling)
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: Italian
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 2 large eggs
- ½ cup sour cream or Greek yogurt (for a tender texture)
- 1 tsp vanilla extract
For the Nut Filling:
- 1 ½ cups walnuts or pecans, finely chopped (or a mix of both!)
- ½ cup brown sugar
- 1 tsp cinnamon (adds warmth to the filling)
- 1 tbsp honey or maple syrup (for a little sweetness and stickiness)
- 2 tbsp milk or heavy cream (to bind the filling)
- ½ tsp vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp milk or lemon juice (for a bright touch!)
- ½ tsp vanilla extract
- Sprinkles or chopped nuts for garnish (optional but festive!)
Instructions
Step 1: Make the Dough
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Cut in cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together eggs, sour cream, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour (or up to overnight).
Step 2: Make the Nut Filling
- In a medium bowl, mix together chopped nuts, brown sugar, cinnamon, honey, milk, and vanilla extract until combined.
- The mixture should be slightly sticky but spreadable. Set aside.
Step 3: Assemble the Nut Rolls
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disc of dough into a 12×8-inch rectangle.
- Spread half of the nut filling evenly over the dough, leaving a ½-inch border.
- Carefully roll the dough into a log, starting from the long edge, and place seam-side down.
- Repeat with the second dough disc and remaining filling.
Step 4: Bake the Cookies
- Place the rolled logs on the baking sheet and bake for 25-30 minutes, until golden brown.
- Let cool for 10 minutes, then slice into 1-inch cookies while still warm.
Step 5: Glaze & Serve (Optional but delicious!)
- Whisk together powdered sugar, milk (or lemon juice), and vanilla to make a smooth glaze.
- Drizzle over cooled cookies and sprinkle with nuts or festive sprinkles.
- Let the glaze set for 10-15 minutes, then enjoy!
Serving Suggestions
- With Coffee: These pair perfectly with espresso, cappuccino, or tea.
- Holiday Platter: Serve with Italian pizzelle, biscotti, or fig cookies for a festive spread.
- Gift Idea: Wrap in decorative tins for a homemade holiday gift!
Notes
- Add Orange Zest: For a classic Italian touch, add ½ tsp orange zest to the nut filling.
- Use Almonds: Swap walnuts for toasted almonds for a different flavor.
- Make Ahead: These cookies stay fresh in an airtight container for up to a week or freeze for up to 3 months.
- No Glaze? Simply dust with powdered sugar for a light finish.