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These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.
This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.
Why You’ll Love This Recipe
- Buttery, tender dough with a nutty, fruity filling in every bite.
- Perfect balance of texture—crumbly on the outside, soft and jammy inside.
- Great make-ahead treat for holidays, gifting, or cozy weekend baking.
- Totally customizable—use your favorite jam or nuts!
- No fancy ingredients or tools, just good old-fashioned homemade comfort.
Before You Start
Choosing Your Jam
Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.
Nuts Matter
Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.
Cold Butter = Flaky Dough
Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.
The Chill Time
That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.
Jam + Nut Combo Tip
Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.
The Roll-Up
Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.
Sharp Knife = Pretty Cookies
Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.
Optional—but Worth It
Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.
Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.
Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.
Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.
Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.
Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. You can prep the dough a day in advance and chill it overnight. You can even freeze the rolled logs—just thaw slightly before baking. These cookies are basically meal prep… for your sweet tooth.
Can I freeze them?
Yes! Baked cookies freeze beautifully in an airtight container for up to 2 months. Bonus points if you dust with powdered sugar after thawing, so they stay picture-perfect.
What nuts can I use?
Walnuts and hazelnuts are classic, but pecans or almonds work great too. Just make sure they’re finely chopped—chunky doesn’t roll well.
What kind of jam is best?
Apricot and raspberry are tried-and-true, but cherry, fig, or plum are also fab. Just avoid anything too watery—it’ll make the dough soggy and the swirl messy.
What if I don’t have a pastry cutter?
Use your fingertips or two forks to cut in the butter. It’s not fancy, but it gets the job done just fine.
More Delicious Cookie Recipes
- Danish Butter Cookies
- Shortbread Cookies
- Italian Almond Cookies
- Linzer Cookies
- Butter Cookies
- Amaretti Cookies
Italian Nut Roll Cookies
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cut into small pieces
- 2 large eggs
- 1 teaspoon pure vanilla extract
- zest of one lemon optional
For the Filling:
- 1 cup walnuts or hazelnuts, finely chopped
- ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 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.
- Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- 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.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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.
- 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.
- Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
- Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
- 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.
- Once cooled, dust the cookies with powdered sugar if desired.
- Store any leftovers in an airtight container at room temperature for up to 1 week.
Tips & Notes:
- Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
- Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
- Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
- Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
- Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
- Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.
