Italian Nut Roll Cookies, or “Susumelle” as my Nonna used to call them, are more than just a sweet treat; they’re a warm hug from the past, a taste of tradition, and a guaranteed crowd-pleaser at any holiday gathering. Have you ever bitten into a cookie that instantly transported you back to a cherished memory? That’s precisely the magic these cookies hold. Their rich, nutty filling, encased in a tender, slightly sweet dough, is simply irresistible.

These delightful cookies boast a history as rich as their flavor. Originating in Southern Italy, particularly Calabria, Italian Nut Roll Cookies were traditionally prepared for Christmas and other special occasions. Each family had their own secret recipe, passed down through generations, making them a unique and treasured part of their heritage. The nuts, often walnuts or almonds, symbolized prosperity and good fortune, adding an extra layer of meaning to these festive treats.

But what makes these cookies so universally loved? It’s a combination of factors! The contrasting textures the soft dough against the crunchy nuts create a delightful sensory experience. The subtle sweetness perfectly complements the earthy, nutty flavor, making them not overly sugary. Plus, they’re surprisingly easy to make, perfect for baking with family and creating new memories. So, gather your ingredients, and let’s embark on a delicious journey to create these timeless treasures together!

Ingredients:

For the Dough:

3 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Nut Filling:

4 cups finely ground walnuts
1 1/2 cups granulated sugar
1 cup milk
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional)
1/4 cup rum or brandy (optional)

For Brushing:

1 large egg, beaten
1 tablespoon milk

For Dusting:

Powdered sugar, for dusting after baking

Preparing the Dough:

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, leading to a better rise. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cookie. Use an electric mixer for best results, beating for about 3-5 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft and slightly sticky.
Divide the dough into four equal portions. Wrap each portion in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing the cookies from spreading too much during baking.

Making the Nut Filling:

In a medium saucepan, combine the ground walnuts, granulated sugar, milk, and butter.
Cook over medium heat, stirring constantly, until the butter is melted and the mixture comes to a simmer.
Reduce the heat to low and continue to cook, stirring frequently, for about 10-15 minutes, or until the mixture has thickened slightly and the liquid has been absorbed. Be careful not to burn the mixture.
Remove from heat and stir in the vanilla extract, cinnamon, cloves (if using), and rum or brandy (if using). The rum or brandy adds a lovely depth of flavor, but it’s entirely optional.
Let the filling cool completely before using. This is important because a warm filling will make the dough difficult to work with.

Assembling and Baking the Cookies:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Remove one portion of the chilled dough from the refrigerator. On a lightly floured surface, roll the dough into a thin circle, about 12 inches in diameter. The thinner the dough, the more delicate the cookies will be.
Spread one-fourth of the cooled nut filling evenly over the dough circle, leaving a small border around the edge.
Using a pizza cutter or a sharp knife, cut the circle into 12-16 wedges, like you’re slicing a pizza.
Starting at the wide end of each wedge, roll it up tightly towards the point.
Place the rolled cookies, point-side down, on the prepared baking sheets, leaving about 1 inch between each cookie.
In a small bowl, whisk together the egg and milk for the egg wash.
Brush the tops of the cookies with the egg wash. This will give them a beautiful golden-brown color.
Bake for 15-20 minutes, or until the cookies are golden brown. Keep a close eye on them, as baking times may vary depending on your oven.
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, dust them generously with powdered sugar. This adds a touch of sweetness and makes them look even more appealing.
Repeat the process with the remaining dough and filling.

Tips for Success:

Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking and for making the dough easier to handle.
Roll the Dough Thinly: The thinner the dough, the more delicate the cookies will be. Aim for a thickness of about 1/8 inch.
Cool the Filling Completely: A warm filling will make the dough difficult to work with.
Use Parchment Paper: Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until they are golden brown.
Store Properly: Store the cookies in an airtight container at room temperature for up to 3 days.

Variations:

Add Chocolate: Add chocolate chips to the nut filling for a chocolatey twist.
Use Different Nuts: Substitute pecans, almonds, or hazelnuts for the walnuts.
Add Citrus Zest: Add lemon or orange zest to the dough or the filling for a bright, citrusy flavor.
Make a Glaze: Instead of dusting with powdered sugar, drizzle the cookies with a simple glaze made from powdered sugar and milk.
Spice it Up: Add a pinch of cayenne pepper to the nut filling for a subtle kick.

Troubleshooting:

Cookies are Spreading Too Much: The dough may not have been chilled long enough, or the oven temperature may be too low. Make sure to chill the dough for at least 2 hours and check your oven temperature.
Dough is Too Sticky: Add a little more flour, one tablespoon at a time, until the dough is easier to handle.
Filling is Too Dry: Add a little more milk, one tablespoon at a time, until the filling reaches the desired consistency.
Cookies are Burning: Lower the oven temperature and bake for a longer time. You can also place a sheet of aluminum foil over the cookies during the last few minutes of baking to prevent them from burning.

Enjoy your delicious homemade Italian Nut Roll Cookies! They’re perfect for holidays, special occasions, or just a sweet treat any time of year.

Conclusion:

And there you have it! These Italian Nut Roll Cookies are more than just a recipe; they’re a journey back to cherished memories, a celebration of simple ingredients, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who loves baking, appreciates authentic flavors, or simply wants to create something special for their loved ones. The combination of the tender, slightly sweet dough with the rich, nutty filling is simply irresistible. But what makes these cookies truly exceptional is their versatility. While the classic recipe is divine as is, feel free to experiment and make them your own! For a festive twist, consider adding a touch of orange zest to the dough or a splash of rum to the nut filling. You could also incorporate different types of nuts, such as walnuts, pecans, or even a mix of all three. If you’re feeling adventurous, try adding a layer of apricot or raspberry jam between the dough and the nut filling for an extra burst of flavor. Serving suggestions are endless! These cookies are perfect on their own with a cup of coffee or tea. They also make a wonderful addition to a dessert platter, especially during the holidays. Imagine presenting a beautiful array of cookies, including these delightful Italian Nut Roll Cookies, to your guests they’ll be impressed! You can also crumble them over ice cream or yogurt for a delicious and unexpected topping. For a truly decadent treat, try dipping them in melted chocolate. Beyond the variations and serving suggestions, the real magic of this recipe lies in the experience of making it. The aroma that fills your kitchen as these cookies bake is simply intoxicating. The process of rolling the dough, spreading the filling, and carefully shaping each cookie is incredibly therapeutic. And the joy of sharing these homemade treats with your family and friends is truly priceless. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. Don’t be intimidated by the rolling process; with a little practice, you’ll be a pro in no time. Remember to be patient, have fun, and most importantly, enjoy the process. I’m so excited for you to try this recipe and create your own delicious memories. Once you’ve baked your batch of Italian Nut Roll Cookies, I’d love to hear about your experience! Share your photos, tips, and variations in the comments below. Did you add any special ingredients? Did you try a different type of nut? What did your family and friends think? Your feedback is invaluable, and it helps me continue to improve and share recipes that you’ll love. So, what are you waiting for? Go ahead and give these cookies a try. I promise you won’t be disappointed. Happy baking! And remember, the best cookies are always made with love. I can’t wait to hear all about your baking adventures! Let’s spread some joy, one delicious cookie at a time. Print