These Italian nut roll cookies are the sort of thing that fills the kitchen with a warm, nutty perfume and invites the whole family to hover while you work. I first learned this recipe from my grandmother’s note—smudged in the corner where she rolled dough—and each time I make them they carry the same comforting texture: tender, buttery dough wrapped around a sticky, spiced nut and jam filling. The outside bakes to a pale golden edge while the inside stays slightly soft and spoonable, and the first bite always tastes like holidays at home.
Explore other Italian treats like Italian mozzarella in carrozza that capture the essence of Italian cuisine.
Originating from family kitchens rather than fancy patisseries, Italian nut roll cookies (sometimes called nut roll cookies or nut roll biscotti in some households) are a staple during holidays and celebrations. They’re loved for the textural contrast: a shortbread-like, buttery dough wrapped around a sweet, finely chopped nut mixture often scented with cinnamon, citrus, or a touch of vanilla. For me, this recipe is a weekend ritual—one that makes a rainy afternoon feel like a tiny celebration.
Ingredients You’ll Need for Italian Nut Roll Cookies
- All-purpose flour – the backbone of the dough; use fresh flour for a light, tender cookie.
- Granulated sugar – adds sweetness and helps the dough brown lightly; a portion is also used in the nut filling.
- Baking powder – gives the dough a gentle lift so cookies aren’t dense.
- Salt – a pinch brightens flavors and balances the sweetness.
- Unsalted butter – brings richness and a melt-in-your-mouth texture; cold butter cut into small pieces is ideal for this dough.
- Eggs – bind the dough and add structure; room temperature eggs mix more evenly.
- Vanilla extract – adds warmth and depth; a little goes a long way.
- Lemon zest (optional) – a bright counterpoint to the nuts and jam if you like a hint of citrus.
- Walnuts or hazelnuts – finely chopped for the filling; toasted nuts give a deeper, more complex flavor.
- Fruit jam or preserves – apricot and raspberry are classic choices that add acidity and sweetness; spread a thin layer under the nuts.
- Ground cinnamon – warms the nut mixture and pairs beautifully with walnuts and jam.
- Powdered sugar (optional) – for a light dusting once cooled; it adds that classic bakery look and a dust of sweetness.
Step-by-Step Guide to Making the Dough for Italian Nut Roll Cookies
I always start by weighing my flour whenever possible. Even small differences change how the dough behaves. This dough is forgiving but pays attention to temperature: cold butter and a short mix keep it tender. Below I include the full recipe measurements and the tested instructions I use every time.
Full recipe (measurements & instructions)
- 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)
- 1 cup walnuts (or hazelnuts, finely chopped)
- ½ cup fruit jam (apricot, raspberry, or your choice)
- ¼ cup granulated sugar (for the filling)
- 1 teaspoon ground cinnamon
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest (if using). This dry mix distributes the leavening agent and the citrus evenly, which gives a uniform texture.
- Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see pea-sized butter bits—those bits melt in the oven and create a tender, flaky crumb.
- In a small bowl, beat the eggs and vanilla together. Add the egg mixture to the flour-butter mixture and mix until the dough just comes together. If it feels too dry, add a teaspoon of cold water at a time—too much liquid makes a tough dough.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter so the dough rolls neatly rather than tearing.
- While the dough chills, combine the finely chopped nuts, granulated sugar, and ground cinnamon for the filling. Toast the nuts briefly in a dry skillet until fragrant if you want a deeper flavor—watch them closely; they go from toasty to burnt quickly.
- Preheat the 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 jam evenly over the dough, leaving a small border around the edges (this helps seal the roll). Sprinkle half of the nut mixture over the jam, pressing gently so the nuts adhere but don’t tear the dough.
- Starting from a long edge, roll the dough into a tight log, similar to a jelly roll. Pinch the seam and ends to seal. Place seam-side down on the baking sheet. Repeat with the second portion.
- Bake for 30–35 minutes, until the rolls are golden brown. Let cool on the baking sheet for about 10 minutes—this short rest firms them enough to slice without collapsing.
- Use a sharp serrated knife to slice the rolls diagonally into ½-inch (1.3 cm) thick cookies while they’re still warm but cool enough to handle. Place slices on a wire rack to cool completely and dust with powdered sugar if desired.
Why these steps matter: cutting the butter in coarsely creates pockets that steam in the oven and yield a tender crumb. Chilling the dough is essential—skip that and the dough will be sticky and tear when you roll. And slicing while slightly warm prevents the filling from dragging and smearing.
How to Fill and Roll the Italian Nut Roll Cookies
Filling and rolling are the moments when the cookie takes shape. I treat this like rolling a jelly roll but with a bit more patience—the jam can make the dough slippery and the nuts can tear it if they’re too coarse.
- Spread thin – Use an offset spatula to spread jam in a thin, even layer. Too much jam makes the dough soggy and hard to seal.
- Even sprinkle – Distribute nuts evenly. If the nuts mound in places the roll won’t slice evenly and can tear the dough as you roll.
- Seal edges – Brush a tiny bit of water along the final edge of dough to help seal the seam. Press ends closed so jam doesn’t ooze out while baking.
- Roll confidently – Roll firmly but not so tight that the filling squeezes out. If the dough feels sticky, chill the log briefly—10–15 minutes can firm it up and make slicing cleaner.
Common issues and fixes:
If the dough cracks while rolling: the dough is too cold or too dry. Let it sit at room temperature for 5–10 minutes to relax. If it tears while rolling, dampen the tear with a little water and press to mend.
If jam leaks out during baking: you used too much jam or didn’t seal the ends well. Next batch, use a teaspoon less jam and crimp the seam more firmly.
Baking Tips for Perfect Italian Nut Roll Cookies
Small changes in oven temperature or timing can change the finish from pale and tender to over-browned and dry. Here are practical tips I use every time.
For more baking inspiration, check out our recipe for easy classic butter tarts that will help you master your baking techniques.
- Preheat fully – Make sure the oven is at 350°F (175°C) before the rolls go in. An oven thermometer helps; many home ovens run hot or cool.
- Positioning – Bake on the middle rack for even heat circulation. If you’re baking two sheets, rotate halfway through the bake time.
- Watch for color – The rolls should be golden at the edges but not deeply browned on top. An even pale gold means the inside will be tender and set.
- Cool briefly before slicing – Let the rolls rest 8–12 minutes on the pan. Slicing too hot causes the filling to slump; slicing too cold can crumble the dough.
- Serrated knife – Use a sharp serrated knife and a gentle sawing motion. A dull knife drags and crushes the roll.
- Batch testing – If you’re unsure of timings, bake one log and slice a few pieces to test texture before finishing the second log.
Variations and Flavor Ideas for Italian Nut Roll Cookies
One of my favorite things about this cookie is how adaptable it is. I’ve swapped nuts, tweaked spices, and even turned these into bite-sized party cookies.
If you’re looking for more delicious options, try making a sweet almond pastry for a delightful twist!
- Different nuts – Try pecans for a sweeter, butterier note, or almonds for a cleaner, slightly floral flavor. Toast nuts lightly for a toasty aroma and richer flavor.
- Chocolate twist – Replace jam with a thin layer of chocolate ganache and sprinkle chopped toasted hazelnuts for a decadent variation.
- Fruit-forward – Use fig jam or lemon curd in the center for a bright contrast to the nuts.
- Spice swap – Cardamom or a pinch of nutmeg can replace cinnamon for an aromatic variation that pairs beautifully with walnuts.
- Mini version – Roll thinner logs and slice very thinly to make bite-sized cookies for a cookie platter.
Dietary Modifications (Gluten-Free, Vegan) for Italian Nut Roll Cookies
It’s possible to adapt these cookies for dietary needs, though expect slight changes in texture. Here’s what I recommend after testing a few swaps.
- Gluten-free – Use a 1:1 gluten-free flour blend that contains xanthan gum; if your blend doesn’t include it, add about ¼ to ½ teaspoon xanthan gum to mimic gluten’s structure. The dough may be a touch more fragile—handle it gently and chill well before rolling.
- Vegan – Replace butter with a vegan block butter that’s high in fat (avoid spreadable margarine). For eggs, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or aquafaba (3 tablespoons per egg). The dough will be slightly less rich and a bit more tender—chill thoroughly to help it roll cleanly.
- Flavor/texture impact – Gluten-free versions can be crumblier; gelatinous binders like xanthan help but won’t perfectly replicate wheat flour. Vegan versions often bake a touch quicker and brown differently, so watch the oven closely.
Storage Tips and Shelf Life for Italian Nut Roll Cookies
These cookies keep their best texture when stored correctly. After many batches I’ve learned how to keep them tasting fresh.
- Room temperature – Store completely cooled cookies in an airtight container layered with parchment. They’ll stay fresh for up to 1 week at room temperature (as in the original recipe).
- Freezing – Freeze baked cookies in a single layer on a sheet first, then transfer to airtight containers or freezer bags. They keep up to 3 months. Thaw at room temperature; if you like them a little warm, heat briefly in a low oven for 5–8 minutes.
- Make-ahead – You can prepare the dough and the nut mixture separately, wrap the dough tightly, and refrigerate up to 48 hours or freeze for up to 1 month. Thaw overnight in the fridge before rolling.
- Note about filling moisture – The nut filling and jam can make the center a bit softer over time. If you prefer a firmer filling for gift boxes, slice and freeze the logs before baking; then bake from frozen, adding a few minutes to the baking time.
FAQ
Can I use a different type of nut in the filling?
Absolutely! While walnuts and hazelnuts are traditional, you can use other nuts like pecans or almonds for a different flavor.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that it includes xanthan gum for the best texture.
What type of jam works best for these cookies?
Apricot and raspberry jams are popular choices, but you can use any fruit preserve you love for a personalized flavor.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown on top. You can also gently press the outer edge; it should feel firm to the touch.
Can I freeze the cookies for later?
Yes! You can freeze the baked cookies for up to three months. Just ensure they are completely cooled and stored in an airtight container.
Conclusion and Reader Engagement
Making Italian nut roll cookies is a small, satisfying project—one that gives you fragrant dough to roll, a nutty-sweet filling to perfect, and a stack of cookies that tastes like a family memory. I come back to this recipe in the colder months and when friends drop by; it’s reliable and comforting.
Have you tried other sweet Italian desserts? Our mini cannoli cups are another great option to explore!
Please leave a comment with your favorite nut combination or any tweaks you tried—did you add chocolate, use pecans, or try them vegan? I read every comment and love hearing how these cookies become part of your kitchen rituals.
Italian Nut Roll Cookies
Ingredients
Method
- 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.
- 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.
- Slice the rolls diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
