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Italian Nut Roll Cookies (Similar to Valerie Bertinelli’s Style)

Close-up of several slices of Valerie Bertinelli Italian Nut Roll Cookies dusted heavily with powdered sugar.
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A straightforward recipe for classic Italian nut roll cookies, featuring a rich walnut filling wrapped in tender dough, perfect for weekend baking or holidays.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup finely ground walnuts (for filling)
  • 1/2 cup packed brown sugar (for filling)
  • 1/4 cup milk (for filling)
  • 1 tablespoon melted butter (for filling)
  • 1/2 teaspoon ground cinnamon (for filling)
  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  5. While the dough chills, prepare the filling: Combine the ground walnuts, brown sugar, milk, melted butter, and cinnamon in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Remove from heat and let cool completely.
  6. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  7. Divide the chilled dough into two equal pieces. On a lightly floured surface, roll one piece of dough out into a thin rectangle, about 1/8 inch thick.
  8. Spread half of the cooled nut filling evenly over the dough, leaving a small border around the edges.
  9. Starting from a long edge, tightly roll the dough into a log. Pinch the seam closed firmly. Repeat with the remaining dough and filling.
  10. Slice each log into 1/2-inch thick cookies. Place the cookies on the prepared baking sheets, leaving about 1 inch between them.
  11. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  13. Once cool, dust generously with powdered sugar.

Notes

  • For a finer filling texture, pulse the walnuts in a food processor until they resemble coarse sand.
  • If the dough becomes too warm while rolling, return it to the refrigerator for 15 minutes to firm up again.
  • You can substitute pecans or almonds for walnuts in the nut filling.

Nutrition

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