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Italian Nut Roll Cookies: A Delicious & Easy Recipe

  • Total Time: 175 minutes
  • Yield: 48-64 cookies 1x

Description

Delicate Italian Nut Roll Cookies with sweet, spiced walnut filling, perfect for holidays.

Ingredients

Scale
  • 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
  • 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)
  • 1 large egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for dusting after baking

Instructions

  1. Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer (3-5 minutes).
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. 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. Do not overmix.
  5. Divide the dough into four equal portions. Wrap each portion in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  6. Make the Nut Filling: In a medium saucepan, combine the ground walnuts, granulated sugar, milk, and butter.
  7. Cook over medium heat, stirring constantly, until the butter is melted and the mixture comes to a simmer.
  8. 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.
  9. Remove from heat and stir in the vanilla extract, cinnamon, cloves (if using), and rum or brandy (if using).
  10. Let the filling cool completely before using.
  11. Assemble and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  12. 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.
  13. Spread one-fourth of the cooled nut filling evenly over the dough circle, leaving a small border around the edge.
  14. Using a pizza cutter or a sharp knife, cut the circle into 12-16 wedges.
  15. Starting at the wide end of each wedge, roll it up tightly towards the point.
  16. Place the rolled cookies, point-side down, on the prepared baking sheets, leaving about 1 inch between each cookie.
  17. In a small bowl, whisk together the egg and milk for the egg wash.
  18. Brush the tops of the cookies with the egg wash.
  19. Bake for 15-20 minutes, or until the cookies are golden brown.
  20. 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.
  21. Once the cookies are completely cool, dust them generously with powdered sugar.
  22. Repeat the process with the remaining dough and filling.

Notes

  • 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 chips to the nut filling.
    • Substitute pecans, almonds, or hazelnuts for the walnuts.
    • Add lemon or orange zest to the dough or the filling.
    • Drizzle the cookies with a simple glaze made from powdered sugar and milk.
    • Add a pinch of cayenne pepper to the nut filling.
  • Troubleshooting:
    • Cookies are Spreading Too Much: The dough may not have been chilled long enough, or the oven temperature may be too low.
    • Dough is Too Sticky: Add a little more flour, one tablespoon at a time.
    • Filling is Too Dry: Add a little more milk, one tablespoon at a time.
    • Cookies are Burning: Lower the oven temperature and bake for a longer time.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes

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