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Authentic Homemade Italian Nut Roll Cookies (Filled with Spiced Walnuts and Jam)

Close-up of a sliced italian nut roll cookies showing the swirl of sweet nut filling inside the soft dough.
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Make these Italian nut roll cookies featuring a tender, buttery dough wrapped around a sweet and spiced walnut filling, often with a layer of jam. These classic Italian pastries are perfect for holiday baking or a coffee break treat.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 cup 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)
  • ¼ cup fruit jam (optional, for layering)
  • 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. Wrap the dough and chill it in the refrigerator for at least 1 hour.
  2. Prepare the nut filling: In a separate bowl, mix the ground walnuts, ½ cup granulated sugar, cinnamon, and 1 tablespoon of melted butter until well combined. If using jam, spread a thin layer over the dough before adding the nut mixture.
  3. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. Divide the chilled dough into two parts. On a lightly floured surface, roll one piece of dough into a thin rectangle, about 1/8 inch thick.
  5. Spread half of the nut filling mixture evenly over the dough rectangle. If using jam, spread it thinly over the dough first, then spread the nut mixture on top.
  6. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam closed.
  7. Slice the log into 1/2-inch thick rounds. Place the slices cut-side up on the prepared baking sheets. Repeat with the remaining dough and filling.
  8. Brush the tops of the cookies lightly with the beaten egg wash.
  9. Bake for 15 to 20 minutes, or until the edges are lightly golden brown.
  10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Once cool, dust generously with powdered sugar.

Notes

  • For a different flavor, substitute pecans for walnuts in the filling.
  • If your dough becomes too soft while rolling, return it to the refrigerator for 15 minutes.
  • These traditional Italian pastries keep well in an airtight container for up to one week.

Nutrition

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