Description
These Italian Nut Roll Cookies feature a tender buttery dough filled with a spiced walnut mixture, rolled and sliced into delightful bite-sized treats. Perfectly golden and aromatic from cinnamon and nutmeg, these cookies offer a traditional Italian flavor and a satisfying crunch, ideal for sharing or enjoying with a cup of coffee or tea.
Ingredients
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
- ½ teaspoon salt
Filling
- 1 cup finely ground walnuts
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated for a smooth batter.
- Add Vanilla: Stir in the vanilla extract to infuse the dough with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Chill Dough: Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling.
- Prepare the Filling: In a bowl, combine the finely ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and ground nutmeg. Mix well until evenly combined.
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking.
- Roll Out Dough: On a lightly floured surface, roll out one half of the dough to a ¼-inch thickness for even baking and proper filling coverage.
- Spread Filling: Spread half of the walnut filling evenly over the rolled dough for consistent flavor in every bite.
- Roll Dough: Carefully roll up the dough jelly-roll style to create a spiral of dough and filling.
- Slice Cookies: Slice the roll into 1-inch pieces to form individual cookies.
- Arrange on Baking Sheet: Place the slices on a baking sheet lined with parchment paper to prevent sticking and facilitate even baking.
- Bake: Bake for 12-15 minutes, or until the cookies are golden brown and cooked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents sogginess.
Notes
- Make sure the butter is softened, not melted, for proper creaming.
- Chilling the dough is crucial for easier rolling and cleaner slices.
- Walnuts can be lightly toasted before grinding for an extra nutty flavor.
- Store cookies in an airtight container to keep them fresh for up to one week.
- For a different nut variation, try pecans or almonds.
