Italian Nut Roll Cookies
Delightful cookies with a nutty filling and sweet fruit jam, perfect for sharing.
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.
Notes
These cookies are perfect for sharing during the holidays or as a sweet treat with your afternoon tea.