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Classic Italian Nut Roll Cookies with Tender, Buttery Dough

A cross-section slice of italian nut roll cookies filled with nuts and powdered sugar on a white plate.
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Make these classic Italian Nut Roll Cookies featuring a tender, buttery dough wrapped around a sweet, spiced walnut filling. These flaky, delicious cookies are perfect for special occasions and pair well with coffee or tea.

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: In a large bowl, combine the flour, softened butter, sour cream, egg yolk, salt, and 1 tablespoon of sugar. Mix until a soft dough forms. Do not overmix.
  2. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.
  3. Prepare the sweet nut filling: In a separate bowl, mix the ground walnuts, ½ cup granulated sugar, cinnamon, and 1 tablespoon of melted butter until well combined.
  4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Divide the chilled dough into two equal portions. On a lightly floured surface, roll one portion of dough into a thin rectangle, about 1/8 inch thick.
  6. Spread half of the nut filling evenly over the dough rectangle, leaving a small border on the edges.
  7. Starting from one long side, tightly roll the dough into a log. Pinch the seam closed to seal the filling inside.
  8. Slice the log into 1-inch thick rounds. Place the slices cut-side up on the prepared baking sheets. Repeat with the second dough portion and filling.
  9. Brush the tops of the cookies lightly with the beaten egg wash.
  10. Bake for 15 to 18 minutes, or until the edges are lightly golden.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. Once cool, dust generously with powdered sugar.

Notes

  • For a richer flavor, you can substitute pecans for some or all of the walnuts in the filling.
  • If you prefer a glaze instead of powdered sugar, mix 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth, then drizzle over cooled cookies.
  • This recipe makes a large batch, perfect for holiday cookie platters.

Nutrition

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