When you say “Italian Nut Roll Cookies,” you’re likely referring to a delightful pastry that goes by several names depending on the region and specific family tradition in Italy or Italian-American communities. Some common names include Pizzicati alle Noci (pinched walnut cookies), Biscotti di Noci (walnut cookies), or simply Nut Roll Cookies. They typically feature a tender, sometimes shortbread-like, dough wrapped around a rich, sweet nut filling.
Here’s a recipe for Delicious Italian Nut Roll Cookies that aims for a tender dough and a flavorful, moist nut filling. This recipe is inspired by classic versions that are often seen during holidays.
Delicious Italian Nut Roll Cookies (Pizzicati alle Noci / Walnut Rolls)
These cookies are lovely for sharing and have a wonderful texture contrast between the tender cookie and the nutty filling.
Yields: Approximately 3-4 dozen cookies Prep time: 45 minutes Chill time: 30-60 minutes (for dough) Bake time: 12-15 minutes per batch
Ingredients:
For the Cookie Dough:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but lovely with nuts)
For the Nut Filling:
- 2 cups finely ground walnuts (or a mix of walnuts and pecans)
- ½ cup granulated sugar
- ¼ cup milk (whole milk preferred)
- 2 tablespoons unsalted butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Zest of ½ a lemon or ½ an orange (optional, but adds brightness)
For Garnish (Optional):
- Powdered sugar for dusting
Instructions:
1. Make the Nut Filling (can be done ahead): * In a medium saucepan, combine the finely ground nuts, ½ cup granulated sugar, milk, and 2 tablespoons butter. * Heat over medium-low heat, stirring constantly, until the mixture thickens slightly and comes together, about 5-7 minutes. It should be thick enough to spread. * Remove from heat. Stir in the egg yolk, vanilla extract, almond extract (if using), and citrus zest (if using). * Mix well until thoroughly combined. The heat from the mixture will cook the egg yolk. * Let the filling cool completely. It will thicken further as it cools. You can cover and refrigerate it for up to 2-3 days.
2. Make the Cookie Dough: * In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. * In a large bowl, using an electric mixer (stand or hand-held), cream together the softened butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes. * Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using). * Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft. * Divide the dough into 2 or 3 equal portions. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30-60 minutes (or up to 2 days) to firm up. This makes it easier to roll.
3. Assemble the Cookies: * Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. * On a lightly floured surface, take one disk of chilled dough. Roll it out into a rectangle, approximately 1/8 to 1/4 inch thick. Aim for about 12×8 inches, but the exact size can vary. * Spread about half or one-third of the cooled nut filling evenly over the rolled-out dough, leaving a small border (about ½ inch) along the edges. * Starting from one of the long sides, carefully roll the dough into a tight log. Gently pinch the seam closed. * Repeat with the remaining dough disks and filling.
4. Slice and Bake: * Using a sharp knife, cut the logs into slices approximately ½ to ¾ inch thick. * Place the sliced cookies onto the prepared baking sheets, leaving about 1 inch between them. * Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. They should not be heavily browned. * Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
5. Garnish (Optional): * Once completely cooled, dust the cookies lightly with powdered sugar, if desired.
Tips for Success:
- Finely Ground Nuts: For the best texture in the filling, ensure your nuts are very finely ground. A food processor works best. Be careful not to over-process them into butter.
- Chilling is Key: Chilling both the dough and the filling (if made ahead) makes them much easier to work with. Warm dough can be sticky and hard to roll.
- Don’t Overbake: These cookies are meant to be tender. Overbaking will make them dry and hard. Look for just a hint of golden color on the edges.
- Storage: Store the Italian Nut Roll Cookies in an airtight container at room temperature for up to 5-7 days, or in the freezer for up to 3 months.
- Variations:
- Different Nuts: While walnuts are traditional, pecans or hazelnuts (especially if toasted first) can also be delicious.
- Chocolate: A tablespoon or two of cocoa powder can be added to the nut filling for a subtle chocolate note.
- Glaze: Instead of powdered sugar, you could drizzle a simple lemon or vanilla glaze over the cooled cookies.
Enjoy these delightful and flavorful Italian Nut Roll Cookies! They’re a true taste of traditional baking.