Italian Nut Roll Cookies

5 from 1 vote

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Prep Time30

Cook Time35

Chilling Time1

Total Time2 5

Course: Cookies, Dessert

Cuisine: Italian

Servings:

Calories: 154kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

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.

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