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flour until a soft dough forms. Divide dough into 2 discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
In a bowl, mix the chopped walnuts, sugar, cinnamon, and melted butter until combined. Add a splash of milk if the mixture is too dry.
Preheat oven to 350°F (175°C). On a lightly floured surface, roll one dough disc into a rectangle about ⅛ inch thick. Spread half of the filling evenly over the dough.
Starting from the long edge, tightly roll the dough into a log. Slice into 1-inch cookies and place them cut-side down on a parchment-lined baking sheet. Repeat with remaining dough and filling.
Brush tops with egg wash if desired. Bake for 15–18 minutes or until golden brown.
Let cookies cool completely. Dust with powdered sugar for a classic finish.
Tips & Variations
- Make ahead: Dough and filling can be made a day in advance and refrigerated.
- Use different nuts: Try pecans, hazelnuts, or almonds for a twist.
- Holiday flair: Add a touch of orange zest to the filling for a citrusy note.
- Shape options: Instead of slicing pinwheels, you can roll the dough into crescents for a different presentation.
Why They’re Special
Italian Nut Roll Cookies are more than just delicious—they’re part of a long-standing tradition of baking with love and sharing with others. Whether gifted in a holiday tin or set out with other classic cookies, these nutty spirals are always a favorite. The combination of buttery dough and sweet, spiced filling is comforting, elegant, and just the right amount of indulgent.
Final Thoughts
These cookies are a beautiful tribute to Italian heritage and the joy of homemade treats. Whether you’re continuing a family tradition or starting a new one, Italian Nut Roll Cookies are a heartfelt way to celebrate the season—or any day that calls for a little sweetness.
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