Italian Nut Roll Cookie​

• Author: Recipes Tasteful
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

These Italian Nut Roll Cookies are a delightful treat, filled with a sweet and spiced walnut mixture wrapped in a soft, buttery dough. The combination of ground walnuts, cinnamon, and nutmeg creates a flavorful filling that pairs perfectly with the rich, slightly sweet dough. A traditional favorite, these cookies are perfect for the holidays or any special occasion








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Ingredients​

For the Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Filling:

• 1 cup finely ground walnuts
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions​

• Make the Dough:
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each egg is well incorporated.
  • Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough.
• Make the Filling:
  • In a medium-sized bowl, combine the ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and ground nutmeg. Stir until well combined.
• Assemble and Bake:
  • Preheat the oven to 350°F (175°C).
  • Roll out one half of the dough on a lightly floured surface to about 1/4-inch thickness.
  • Spread the walnut filling evenly over the dough.
  • Roll up the dough tightly, jelly-roll style, making sure the filling stays inside.
  • Cut the roll into 1-inch slices.
  • Place the slices on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
  • Bake for 12-15 minutes, or until golden brown and firm.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy: Once cooled, enjoy your delicious homemade Italian Nut Roll Cookies!

Notes​

• For best results, refrigerate the dough before rolling it out to make it easier to handle.
• Be sure to finely ground the walnuts to ensure an even filling throughout the cookie.
• These cookies can be stored in an airtight container for up to 5 days.

Nutrition​

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg