Description
Sweet Italian nut roll cookies bring old-world charm to modern dessert tables, blending rich nutty flavors with delicate pastry perfection. Generations of family traditions shine through each carefully crafted bite, inviting you to savor a delicious slice of culinary heritage.
Ingredients
Scale
Flour and Main Ingredients:
- 2.5 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 2 large eggs
Sweeteners and Dry Ingredients:
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Liquid and Filling Ingredients:
- 0.5 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1.5 cups walnuts or pecans, finely chopped
- 1 tablespoon honey or maple syrup
- 2 tablespoons milk or heavy cream
- 0.5 teaspoon vanilla extract (for filling)
- 1 cup powdered sugar
- 2 tablespoons milk or lemon juice
- 0.5 teaspoon vanilla extract (for glaze)
- Sprinkles or chopped nuts for garnish (optional)
Instructions
- Craft a versatile dough by combining flour, sugar, salt, and baking powder in a spacious mixing bowl. Integrate cold butter using a pastry cutter until the mixture transforms into delicate, crumbly textures.
- Create a separate wet mixture by whisking eggs, sour cream, and vanilla extract until smooth and well-incorporated. Gently fold the liquid components into the dry ingredients, forming a soft, pliable dough.
- Partition the dough into two equal portions, shape into discs, and encase with plastic wrap. Refrigerate for a minimum of 60 minutes to enhance flavor development and improve texture.
- Prepare the nutty filling by blending chopped nuts, brown sugar, cinnamon, honey, milk, and vanilla extract. Aim for a cohesive, slightly tacky consistency that spreads effortlessly.
- Preheat the oven to 350F and line a baking sheet with parchment paper. Dust a clean work surface with flour and roll out the first dough disc into a rectangular shape.
- Distribute half of the nut filling evenly across the dough’s surface, maintaining a small border around the edges. Carefully roll the dough from the long side, creating a compact log.
- Repeat the filling and rolling process with the second dough disc. Position both logs seam-side down on the prepared baking sheet.
- Bake the rolls for 25-30 minutes until they acquire a golden-brown complexion. Allow a brief cooling period of 10 minutes before slicing into delicate, bite-sized cookies.
- Optional: Craft a delectable glaze by whisking powdered sugar, milk (or lemon juice), and vanilla extract until silky smooth. Drizzle over cooled cookies and garnish with additional nuts or festive sprinkles.
- Permit the glaze to set for 10-15 minutes, then serve and savor these delightful Italian nut roll cookies.
Notes
- Chill the dough thoroughly to ensure easier rolling and prevent sticking during preparation.
- Use room temperature eggs and sour cream for smoother dough consistency and better mixing.
- Experiment with different nuts like pecans, walnuts, or almonds to customize the filling’s flavor profile.
- Toast nuts beforehand to enhance their nutty aroma and deepen the overall taste of the cookies.
- Adjust the honey and brown sugar ratio to control the sweetness level according to personal preference.
- Create gluten-free versions by substituting all-purpose flour with almond or gluten-free blend.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze unbaked rolls for later use by wrapping tightly in plastic wrap and storing in freezer for 2-3 months.
- Prep Time: 20 minutes (+1 hour chilling)
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg