Italian Nut Roll Cookies

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 24 cookies
Difficulty: Medium
Intensity: Moderate

Description

Italian Nut Roll Cookies, also known as “Biscotti di Noci”, are a traditional Italian holiday treat. These buttery, flaky cookies are filled with a rich walnut or hazelnut filling and dusted with powdered sugar for a delicate sweetness. Perfect for festive gatherings or as a sweet snack with coffee or tea.

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Ingredients

For the Dough:

• 2 ½ cups all-purpose flour

• ½ cup granulated sugar

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup unsalted butter, cold and cubed

• 2 large egg yolks

• ¼ cup milk

• 1 teaspoon vanilla extract

For the Nut Filling:

• 1 ½ cups finely ground walnuts or hazelnuts

• ½ cup granulated sugar

• 1 large egg white

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon (optional)

For Topping:

• ½ cup powdered sugar (for dusting)

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Instructions

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg yolks, milk, and vanilla extract.

4. Gradually add the wet ingredients to the dry mixture, mixing until a dough forms.

5. Divide the dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prepare the Nut Filling

1. In a medium bowl, combine the ground nuts, sugar, egg white, vanilla, and cinnamon (if using). Mix until well combined.

Step 3: Assemble the Cookies

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. On a lightly floured surface, roll out one dough disk into a 10×12-inch rectangle.

3. Spread half of the nut filling evenly over the dough, leaving a small border around the edges.

4. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.

5. Repeat with the second dough disk and remaining filling.

6. Place both logs seam-side down on the baking sheet, about 3 inches apart.

7. Bake for 20-25 minutes, or until lightly golden. Let cool for 10 minutes.

Step 4: Slice and Serve

1. Using a sharp knife, slice the logs diagonally into ½-inch thick cookies.

2. Dust generously with powdered sugar before serving.

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Nutritional Information (Per Serving)

Nutritional values are approximate and may vary based on ingredient brands.

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Tips & Variations

• Nut Substitutes: Use almonds or pecans for a different flavor.

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.

• Storage: Keep in an airtight container for up to 1 week or freeze for up to 3 months.

Enjoy these delicious Italian Nut Roll Cookies with a cup of espresso or as a sweet holiday treat! 🍪☕