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Italian Nut Roll Cookies Recipe
These Authentic Italian Nut Roll Cookies are a cherished family tradition—flaky, tender pastries wrapped around a sweet, spiced walnut filling that’s bursting with old-world flavor. The dough, enriched with sour cream, bakes up soft and golden, creating the perfect base for a cozy blend of finely ground walnuts, brown sugar, honey, cinnamon, and a hint of fresh citrus zest.
Rolled into delicate spirals and brushed with a glossy egg wash, these cookies emerge from the oven beautifully golden and ready for a light dusting of powdered sugar.
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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

Instructions
 

  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

Use Fresh Walnuts: For the best flavor, use fresh, high-quality walnuts and grind them just before making the filling. Pre-ground or stale nuts can make the filling taste bitter or flat.
Chill the Dough: Chilling the dough for at least 1 hour (or overnight) makes it easier to roll out and prevents it from sticking. Cold dough also holds its shape better when baked.
Roll Evenly: Roll the dough to an even thickness (about 1/4-inch) so the cookies bake uniformly. If it’s too thin, they may burn or dry out.
Don’t Overbake: The cookies should be lightly golden, not deeply browned. Overbaking can make the dough dry and hard instead of soft and tender.
 
Here is an estimated nutrition breakdown for Italian Nut Roll Cookies (filled with a nut-sugar mixture, typically walnuts or hazelnuts, wrapped in a buttery cookie dough).

Nutrition Facts (Estimated)

Serving size: 1 slice (about 30 g)

Nutrient Amount per serving %DV*
Calories 140 kcal 7%
Total Fat 7 g 9%
  Saturated Fat 2 g 10%
Cholesterol 15 mg 5%
Sodium 45 mg 2%
Total Carbohydrates 18 g 7%
  Dietary Fiber 1 g 4%
  Total Sugars** 9 g —
    Added Sugars 8 g 16%
Protein 2 g 4%
Calcium 10 mg 1%
Iron 0.5 mg 3%
Potassium 35 mg 1%
*Percent Daily Values are based on a 2,000-calorie diet.
**Total sugars include added sugars.
The buttery dough provides most of the fat, while the sugar and nut filling contribute the bulk of the calories and carbohydrates. The nuts add some protein, healthy fats, and fiber, giving the cookie its characteristic richness and slightly chewy texture.

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