Italian Nut Roll Cookies: A Delicious & Easy Recipe

Italian Nut Roll Cookies, or “Susumelle” as my Nonna used to call them, are more than just a sweet treat; they’re a warm hug from the past, a taste of tradition, and a guaranteed crowd-pleaser at any holiday gathering. Have you ever bitten into a cookie that instantly transported you back to a cherished memory? That’s precisely the magic these cookies hold. The aroma alone, a blend of toasted nuts, citrus zest, and a hint of spice, is enough to evoke feelings of comfort and joy.

These delightful cookies have a rich history, deeply rooted in Southern Italian culture, particularly around Christmas time. Passed down through generations, each family boasts their own unique twist on the recipe, making them a truly personal and cherished culinary heirloom. The combination of simple ingredients, like nuts, honey, and flour, reflects the resourcefulness and ingenuity of Italian home cooks.

What makes Italian Nut Roll Cookies so irresistible? It’s the perfect balance of textures and flavors. The slightly crisp exterior gives way to a soft, chewy interior, bursting with the nutty goodness of walnuts, almonds, or hazelnuts. The subtle sweetness of honey complements the earthy notes of the nuts, while a touch of citrus brightens the overall flavor profile. They’re easy to make ahead of time, making them a convenient option for busy bakers, and their beautiful, rustic appearance makes them a stunning addition to any dessert platter. Trust me, once you try these, you’ll understand why they’re a beloved classic!

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• For the Nut Filling:
• 3 cups finely ground walnuts
• 1 cup granulated sugar
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• For Brushing & Dusting:
• 1 large egg, beaten (for egg wash)
• Powdered sugar, for dusting

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, leading to a better rise.
2. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender dough. Use an electric mixer for best results, beating for about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The vanilla enhances the overall flavor of the cookies.
4. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cookies. Overmixing develops the gluten in the flour, which we want to avoid.
5. Form the Dough into Disks: Divide the dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap.
6. Chill the Dough: Refrigerate the dough for at least 2 hours, or preferably overnight. This allows the gluten to relax, making the dough easier to roll out and preventing the cookies from spreading too much during baking. Chilling also helps the flavors meld together.

Making the Nut Filling:

1. Combine Filling Ingredients: In a medium saucepan, combine the ground walnuts, granulated sugar, milk, butter, vanilla extract, cinnamon, and salt.
2. Cook the Filling: Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and thickened. This usually takes about 5-7 minutes. Be careful not to burn the filling. The mixture should be thick enough to spread easily but not too dry.
3. Cool the Filling: Remove the saucepan from the heat and let the filling cool completely before using. Cooling prevents the filling from melting and running out of the cookies during baking.

Assembling and Baking the Cookies:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup easier.
2. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a thin rectangle, about 12×16 inches. The thinner the dough, the more delicate the cookies will be.
3. Spread the Filling: Spread half of the cooled nut filling evenly over the rolled-out dough, leaving a small border along the edges.
4. Roll Up the Dough: Starting from one of the long edges, carefully roll up the dough into a tight log.
5. Cut the Log into Cookies: Using a sharp knife, cut the log into 1/2-inch thick slices.
6. Place Cookies on Baking Sheets: Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
7. Brush with Egg Wash: Brush the tops of the cookies with the beaten egg wash. This will give them a beautiful golden-brown color.
8. Bake the Cookies: Bake for 12-15 minutes, or until the cookies are lightly golden brown. Keep a close eye on them, as baking times may vary depending on your oven.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Repeat with Remaining Dough and Filling: Repeat the rolling, filling, cutting, and baking process with the remaining dough and filling.
11. Dust with Powdered Sugar: Once the cookies are completely cool, dust them generously with powdered sugar. This adds a touch of sweetness and makes them look even more appealing.

Tips for Perfect Italian Nut Roll Cookies:

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your cookies. Use good quality butter, nuts, and vanilla extract for the best results.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten, resulting in tough cookies. Mix until just combined.
• Chill the Dough Thoroughly: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
• Roll the Dough Thinly: The thinner the dough, the more delicate the cookies will be.
• Cool the Filling Completely: Cooling the filling prevents it from melting and running out of the cookies during baking.
• Use a Sharp Knife: A sharp knife will help you cut the logs into clean, even slices.
• Don’t Overbake the Cookies: Overbaking will result in dry, crumbly cookies. Bake until they are lightly golden brown.
• Store Properly: Store the cookies in an airtight container at room temperature for up to 3-4 days.

Variations:

• Add Chocolate: Add chocolate chips or chopped chocolate to the nut filling for a chocolatey twist.
• Use Different Nuts: Substitute other nuts, such as pecans or almonds, for the walnuts.
• Add Spices: Add other spices, such as nutmeg or cardamom, to the nut filling for a more complex flavor.
• Glaze the Cookies: Instead of dusting with powdered sugar, glaze the cookies with a simple powdered sugar glaze.

Enjoy!

These Italian Nut Roll Cookies are a delightful treat that’s perfect for any occasion. They’re sure to be a hit with your family and friends!

Conclusion:

This isn’t just another cookie recipe; it’s a journey into the heart of Italian baking, a taste of tradition, and a guaranteed crowd-pleaser. These Italian Nut Roll Cookies are more than just delicious; they’re an experience. The delicate, buttery dough, the rich, nutty filling, and the dusting of powdered sugar create a symphony of flavors and textures that will leave you wanting more. I truly believe this recipe is a must-try for anyone who appreciates authentic, homemade goodness.

But why should you take my word for it? Because these cookies are incredibly versatile! While the recipe I’ve shared is a classic, feel free to experiment and make it your own. For a festive touch, try adding a teaspoon of almond extract to the dough or a splash of rum to the nut filling. You could also incorporate dried cranberries or chopped candied orange peel for a burst of fruity flavor. If you’re feeling adventurous, consider using different types of nuts, such as walnuts, pecans, or even pistachios, to create a unique and personalized twist.

Serving suggestions are endless! These cookies are perfect on their own with a cup of coffee or tea. They also make a stunning addition to any dessert platter, especially during the holidays. Imagine presenting a beautifully arranged tray of these Italian Nut Roll Cookies alongside other festive treats – your guests will be impressed! For a truly decadent experience, try serving them warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair wonderfully with a glass of Vin Santo, a traditional Italian dessert wine.

Don’t be intimidated by the rolling process; it’s easier than it looks! Just remember to be patient and gentle with the dough. And even if your cookies aren’t perfectly shaped, they’ll still taste amazing. The most important ingredient is love, so pour your heart into it and enjoy the process.

I’m so confident that you’ll love this recipe that I urge you to give it a try. Gather your ingredients, preheat your oven, and get ready to create some magic in your kitchen. I promise you won’t be disappointed.

And once you’ve baked your own batch of these delectable Italian Nut Roll Cookies, I’d love to hear about your experience! Share your photos and stories with me. Did you make any variations? What did your family and friends think? Your feedback is invaluable, and it helps me continue to improve and share recipes that you’ll love.

So, what are you waiting for? Go ahead and bake a batch of these incredible cookies. You’ll be transported to Italy with every bite. Happy baking! I can’t wait to hear all about your delicious creations. Remember to tag me in your photos so I can see your beautiful Italian Nut Roll Cookies! Buon appetito!