Italian Nut Roll Cookies: A Charming Twist on Holiday Treats
- Prep
- 30 min
- Cook
- 35 min
- Total
- 75 min
- Serves
- 24
- Calories
- 154 kcal
- Carbs
- 20.00 g
Ingredients
- 2 cupsall-purpose flour
- ½ cupgranulated sugar
- 1 teaspoonbaking powder
- ¼ teaspoonsalt
- ½ cupunsalted butter (cold and cut into small pieces)
- 2 largeeggs
- 1 teaspoonpure vanilla extract
- 1 zestlemon (optional)
- 1 cupwalnuts (or hazelnuts, finely chopped)
- ½ cupfruit jam (or preserves)
- ¼ cupgranulated sugar
- 1 teaspoonground cinnamon
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
- 2
Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- 3
In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
- 4
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- 5
In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
- 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 7
Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
- 8
Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
- 9
Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
- 10
Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
- 11
Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
- 12
While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
- 13
Once cooled, dust the cookies with powdered sugar if desired.
- 14
Store any leftovers in an airtight container at room temperature for up to 1 week.