Italian Nut Roll Cookies

Short, Catchy Intro

So you want something nutty, buttery, and secretly impressive to bring to a get together or hoard on your couch with a mug of something warm? I feel you. These Italian nut roll cookies hit that sweet spot between fancy and lazy. They look like you slaved for hours but are actually a delightful act of mild kitchen sabotage that ends with applause and crumbs.

Want a speedy pasta for dinner after your cookie triumph? Try this creamy tomato basil pesto pasta while the oven does its thing. Trust me, multitasking baker energy is real and rewarding.

Why This Recipe is Awesome

First off, these cookies taste like someone brought a bakery into your living room and then handed you the recipe like a generous criminal. They combine tender, buttery dough with a warmly spiced nut filling that is sweet, crunchy, and oddly comforting.

They are also forgiving. Mess up a little? Fine. Forget to chill dough for exactly 60 minutes? Probably still OK. Want to swap nuts or scale down a bit? Go ahead. In short, this recipe is basically cooking with training wheels. It looks sophisticated but is totally accessible. You will impress people without freaking out.

Ingredients You’ll Need

• 2 1/2 cups all purpose flour
• 1 cup unsalted butter softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup chopped pecans or walnuts
• 3/4 cup brown sugar packed
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter melted
• 1 tbsp milk
• Powdered sugar for dusting

Keep it simple and readable. If you want crunchy nuts use pecans. If you want classic flavor go with walnuts. Either way you win.

Step-by-Step Instructions

1. In a large bowl cream together butter and sugar until fluffy. Use a hand mixer or elbow grease if you enjoy optional arm workouts.
2. Add eggs and vanilla, mixing well. Scrape the bowl so nothing important hides in the corners.
3. Gradually add flour and salt, mixing until a soft dough forms. Do not overwork it. Soft is your friend here.
4. Divide into two disks wrap each in plastic and refrigerate for at least 1 hour. Chilling keeps the dough manageable and improves texture.
5. In a small bowl mix together chopped nuts brown sugar cinnamon melted butter and milk. This becomes your irresistible filling.
6. On a floured surface roll one dough disk into a rectangle about 1 4 inch thick. Keep a light dusting of flour handy so nothing sticks.
7. Spread half the nut filling evenly over the dough leaving a small border around the edges. That border helps seal the roll.
8. Roll the dough tightly from the long side to form a log. Slice into 3 4 inch thick cookies. Tight rolling equals prettier swirls.
9. Place cookies cut side up on a parchment lined baking sheet. Give them a little space they will puff slightly.
10. Repeat with the second dough disk. Eat a small taste of filling if you must prove quality control.
11. Bake at 350 F 175 C for 12 to 15 minutes or until the edges are golden. Watch closely in the last few minutes.
12. Cool slightly then dust with powdered sugar before serving. Presentation hack done.

Common Mistakes to Avoid

• Not chilling the dough because you are impatient. Patience equals neat rolls and less sticky mess.
• Overfilling the log so the filling leaks everywhere. It looks dramatic but it ruins the swirl.
• Rolling too loosely. You want snug rolls not a cinnamon roll flat lay.
• Slicing cookies too thin or too thick. Aim for about 3 4 inch slices for best bake time.
• Ignoring oven hotspots. Rotate the tray once if your oven is a diva.
• Skipping parchment paper because you think you are above it. Use the paper and save yourself scrubbing sorrow.

Alternatives & Substitutions

• Nuts: Use almonds hazelnuts or a mix if you prefer. I personally love the texture of pecans for this.
• Sweetener: Swap light brown sugar for dark brown if you want deeper molasses notes. White sugar works too but stays simple.
• Butter substitute: Use European style butter for a richer flavor. Margarine yeah you can but I do not recommend it.
• Milk: Use cream or a splash of heavy cream for an extra lush filling if you are feeling bougie.
• Flavor twist: Add a teaspoon of orange zest or a splash of rum to the filling for grown up vibes. IMO rum makes everything slyly festive.
• Gluten free: Try a 1 to 1 gluten free flour blend but chill time may vary. I have had decent results but textures change.

FAQ (Frequently Asked Questions)

Q: Can I make the dough ahead of time and freeze it
A: Totally. Wrap the disks well and freeze for up to 3 months. Thaw in the fridge overnight before rolling.

Q: Can I use margarine instead of butter
A: Well technically yes but why hurt your soul like that. Butter gives flavor and texture that margarine cannot match.

Q: What if my filling is too wet
A: Add more chopped nuts or a spoonful of brown sugar to thicken. You can also reduce the added milk next time.

Q: Can I make mini versions of these cookies
A: Yes cut thinner slices and reduce bake time by a few minutes. Keep an eye on them because small means quick.

Q: Do I have to dust with powdered sugar
A: No but it makes them look like you know pastry magic. Consider it stage makeup for cookies.

Q: How long do these keep
A: Store in an airtight container for up to 5 days. They also freeze well for longer stashes.

Q: Can kids help make these
A: Absolutely. Kids can help press filling and roll the dough. Just supervise the slicing step.

Final Thoughts

You just made cookies that taste way fancier than the time you spent. Celebrate quietly or loudly I will not judge. These Italian nut roll cookies are great for holidays potlucks or whenever you want to prove that you have your life together, even if only in the oven window.

Quick tip before you go bake a batch: chill the dough and roll tight. Those two steps make everything look intentional. Also have fun with the nuts or spices. Food should be joyful not intimidating.

Now go impress someone or yourself with these cozy swirls of nutty goodness. You earned it.

Conclusion

For a classic take check this recipe from Italian Nut Roll Cookies – Craving Home Cooked for extra inspiration. If you want another family style version peek at Italian Nut Rolls Cookies | Just A Pinch Recipes.

Italian Nut Roll Cookies

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• Author: admin
• Total Time: 30 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

Delicious and impressive Italian nut roll cookies filled with a spiced nut mixture, perfect for gatherings or a cozy night in.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup chopped pecans or walnuts
• 3/4 cup brown sugar, packed
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• 1 tbsp milk
• Powdered sugar for dusting

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Instructions

1. In a large bowl, cream together butter and sugar until fluffy. Use a hand mixer or mix by hand.
2. Add eggs and vanilla, mixing well. Scrape the bowl to ensure everything is combined.
3. Gradually add flour and salt, mixing until a soft dough forms.
4. Divide into two disks, wrap each in plastic, and refrigerate for at least 60 minutes.
5. In a small bowl, mix together chopped nuts, brown sugar, cinnamon, melted butter, and milk for the filling.
6. On a floured surface, roll one dough disk into a rectangle about 1/4 inch thick.
7. Spread half the nut filling evenly over the dough, leaving a small border around the edges.
8. Roll the dough tightly from the long side to form a log and slice into 3/4 inch thick cookies.
9. Place cookies cut side up on a parchment-lined baking sheet.
10. Bake at 350°F (175°C) for 12 to 15 minutes or until edges are golden.
11. Cool slightly, then dust with powdered sugar before serving.

Notes

Chill the dough and roll tightly for better presentation. Kids can help with filling and rolling.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: cookies, Italian cookies, nut roll, dessert, baking