Italian Nut Roll Cookies
Discover the delightful Italian Nut Roll Cookies, a nut-filled treat with a crispy exterior and a sweet filling, perfect for family gatherings and special occasions.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon vanilla extract
Nut Filling
- 1 1/2 cups finely chopped walnuts or pecans
- 1/2 cup powdered sugar for dusting
- 1 tablespoon granulated sugar for enhancing nut sweetness
Instructions
Preparation
- In a mixing bowl, combine flour, granulated sugar, and salt. Mix well.
- Add room temperature butter and use a pastry cutter (or your hands) to blend until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, mixing until a dough forms.
Chill
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Nut Filling
- In a separate bowl, combine the finely chopped nuts and a little sugar (about 1 tablespoon).
Roll and Fill
- After chilling, roll the dough on a lightly floured surface until about 1/4 inch thick.
- Spread the nut mixture evenly over the dough, leaving a small border around the edges.
- Carefully roll the dough from one side to the other, creating a log shape.
Bake
- Cut the log into 1-inch pieces and place on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until lightly golden.
Cool and Dust
- Remove the cookies from the oven and let them cool for a few minutes.
- Once cool, dust with powdered sugar for a lovely finish.
Notes
Store cookies in an airtight container for up to a week at room temperature. For longer storage, freeze them for up to three months. To restore crunch, pop them in the oven briefly before serving.