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Italian Nut Roll - Italiancookies.com
These Authentic Italian Nut Roll Cookies are tender, golden pastries filled with a sweet, spiced nut mixture that’s rich in flavor and tradition. Made with a soft sour cream dough and filled with finely ground walnuts, honey, brown sugar, cinnamon, and citrus zest, each bite delivers a perfect balance of texture and warmth. Rolled and sliced into pinwheel-style cookies, they’re brushed with egg wash for a golden finish and dusted with powdered sugar for a festive touch. Perfect for holidays or special gatherings, this recipe yields a generous batch ideal for sharing with a crowd.
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Prep Time 35 minutes
Cook Time 20 minutes
Chill Time & Finishing 1 hour
Total Time 1 hour 55 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup unsalted butter
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1½ tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt
Nut Filling
  • 2 cups finely ground walnuts
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ cup honey
  • ¼ cup whole milk (room temperature)
  • ½ Zest of ½ orange
  • ½ tsp vanilla extract
  • ½ cup finely chopped dates or figs (Optional)
Finishing
  • 1 egg (beaten with 1 tbsp water for egg wash)
  • Powdered sugar for dusting

Method
 

  1. In a large mixing bowl, whisk together flour, sugar, salt and baking powder. Mix in the softened butter.
  2. In another bowl, whisk eggs, sour cream, and vanilla extract.
  3. Add the wet mixture to the dry ingredients and mix just until a dough forms.
  4. Divide dough into 4 equal portions, wrap in plastic, and chill for at least 1 hour.
Prepare Filling
  1. Combine ground nuts, brown sugar, cinnamon, nutmeg, orange zest, and optional dried fruit.
  2. Add warm milk, honey, and vanilla. Stir until thick and spreadable. Let cool.
Assemble Cookies
  1. Preheat oven to 350°F (175°C).
  2. Roll out each portion of dough into a rectangle (~⅛ inch thick).
  3. Spread a thin layer of nut filling over the dough, leaving a ½-inch edge.
  4. Roll up tightly like a jelly roll. Slice into 1-inch pieces.
  5. Place on parchment-lined baking sheets, seam side down. Brush with egg wash.
  6. Bake at 350°F (175°C) for 18–20 minutes, or until golden.
  7. Let cookies cool on wire racks. Dust with powdered sugar before serving.

Notes

Chill the dough before rolling to make it easier to handle and to prevent it from becoming sticky or too soft.
Don’t Overfill, spread the nut filling thinly and evenly—too much can cause the rolls to burst or unroll while baking.
Brushing with egg wash helps achieve a golden, glossy finish
Store in an airtight container at room temperature for up to 5 days or freeze for up t 2 months.