Italian Nut Roll Cookies: The Ultimate Italian Nut Roll Cookies Recipe
Introduction to Italian Nut Roll Cookies
Italian Nut Roll Cookies are a delightful treat that bring a taste of Italy to your kitchen. These cookies are not just any ordinary dessert; they are a wonderful blend of flavors and textures that will leave you craving more. With a rich, buttery dough enveloping a sweet and nutty filling, they are perfect for sharing with family and friends. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, these cookies are sure to impress.
A Personal Story Behind My Italian Nut Roll Cookies Journey
Growing up, my grandmother would always bake Italian Nut Roll Cookies during family gatherings. The aroma of freshly baked cookies filled our home, creating an inviting atmosphere that brought everyone together. I remember helping her in the kitchen, rolling out the dough and spreading the fruit jam. It was a cherished bonding experience, and now, I carry on that tradition by baking these cookies for my own family. Each bite takes me back to those precious moments, reminding me of the love and warmth that comes from sharing delicious food.
What Makes This Italian Nut Roll Cookies Recipe Special?
This recipe stands out because of its unique combination of flavors and textures. The buttery cookie dough is perfectly complemented by the crunchy nuts and sweet fruit jam. The optional lemon zest adds a refreshing twist, brightening the overall flavor. These cookies are not only easy to make but also versatile; you can customize the filling to suit your preferences. Whether you choose apricot, raspberry, or your favorite jam, each variation brings its own charm. Plus, they are perfect for any occasion, making them a beloved choice for celebrations and everyday treats.
The Full Italian Nut Roll Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Zest of one lemon (optional)
- 1 cup walnuts or hazelnuts, finely chopped
- 1/2 cup fruit jam or preserves (apricot, raspberry, or your choice)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest (if using). This will ensure an even distribution of ingredients.
- Add the cold butter pieces and cut them into the flour mixture until it resembles coarse crumbs. Make sure the butter is cold to achieve a flaky texture.
- In a small bowl, beat the eggs and vanilla extract together. Add this mixture to the flour mixture and mix until the dough comes together. If it’s too dry, add a teaspoon of cold water at a time until it holds together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps it to be easier to roll out later.
- In a medium bowl, combine the chopped nuts, granulated sugar, and ground cinnamon. Set aside for later.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Divide the chilled dough into two equal portions. Roll out one portion into a 1/4-inch (6 mm) thick rectangle on a lightly floured surface. This helps to ensure that the cookies bake evenly.
- Spread a thin layer of fruit jam evenly over the dough, leaving a small border. Sprinkle half of the nut mixture over the jam layer for added texture and flavor.
- Roll the dough into a tight log, starting from one long edge. Pinch the seams and ends to seal. Repeat this process with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
- Bake for 30-35 minutes until golden brown. Watch closely towards the end to prevent over-baking.
- Let the rolls cool on the baking sheet for about 10 minutes. This will make them easier to slice.
- While still warm but cool enough to handle, slice the rolls diagonally into 1/2-inch (1.3 cm) thick cookies using a sharp serrated knife. This technique helps to achieve clean cuts without squishing the cookies.
- Place the cookies on a wire rack to cool completely. This will ensure they maintain their texture.
- Dust the cookies with powdered sugar if desired once cooled. This adds a lovely finishing touch.
- Store any leftovers in an airtight container at room temperature for up to 1 week. Enjoy them as an afternoon snack or dessert!
Serving Suggestions and Variations for Italian Nut Roll Cookies
These Italian Nut Roll Cookies are delicious on their own, but you can elevate your serving experience by pairing them with a cup of tea or coffee. They also make a lovely addition to dessert platters for gatherings. If you want to try different flavors, consider using different types of nuts such as pecans or almonds, or experiment with various fruit jams. For a festive touch, add a sprinkle of crushed pistachios on top, or drizzle with a simple icing for extra sweetness.
Frequently Asked Questions About Italian Nut Roll Cookies
Can I freeze these cookies?
Yes, you can freeze the unbaked logs of dough. Wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. When ready to bake, simply thaw and proceed with the baking instructions.
Can I use different nuts for the filling?
Absolutely! Feel free to substitute walnuts or hazelnuts with your favorite nuts, such as almonds or pecans. Each nut will add its unique flavor and texture to the cookies.
What can I use instead of fruit jam?
If you prefer not to use fruit jam, you can substitute it with a nut butter or even a chocolate spread for a rich twist on these cookies. Just make sure the spread is thick enough to hold the filling in place.
Are these cookies suitable for special diets?
These cookies contain gluten and dairy, but you can make modifications to suit certain dietary restrictions. Use gluten-free flour for a gluten-free version and dairy-free butter if needed.
How should I store leftover cookies?
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to one week, though they are likely to disappear much faster!
Italian Nut Roll Cookies
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into small pieces
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 lemon zest optional
- 1 cup walnuts or hazelnuts finely chopped
- 1 cup fruit jam apricot, raspberry, or your choice
- 1 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest (if using).
- Add the cold butter pieces and cut them into the flour mixture until it resembles coarse crumbs.
- In a small bowl, beat the eggs and vanilla extract together. Add this mixture to the flour mixture and mix until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- In a medium bowl, combine the chopped nuts, granulated sugar, and ground cinnamon. Set aside for later.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Divide the chilled dough into two equal portions. Roll out one portion into a 1/4-inch (6 mm) thick rectangle on a lightly floured surface.
- Spread a thin layer of fruit jam evenly over the dough, leaving a small border. Sprinkle half of the nut mixture over the jam layer.
- Roll the dough into a tight log, starting from one long edge. Pinch the seams and ends to seal. Repeat this process with the second portion of dough and remaining filling.
- Place the logs seam-side down on the prepared baking sheet.
- Bake for 30-35 minutes until golden brown. Let the rolls cool on the baking sheet for about 10 minutes.
- While still warm but cool enough to handle, slice the rolls diagonally into 1/2-inch (1.3 cm) thick cookies using a sharp serrated knife.
- Place the cookies on a wire rack to cool completely.
- Dust the cookies with powdered sugar if desired once cooled.
- Store any leftovers in an airtight container at room temperature for up to 1 week.