Authentic Italian Nut Roll Cookies

I’ve been perfecting these traditional Italian nut roll cookies for years, and they never fail to transport me straight to the charming bakeries of Sicily. These delicate, spiral-shaped treats, known locally as “biscotti arrotolati alle noci,” have graced Italian holiday tables for generations. Originally created in the late 19th century by skilled pastry chefs in Naples, these cookies quickly spread throughout Italy, becoming a beloved staple of family gatherings and festive celebrations.

Why You’ll Love These Cookies

What makes these cookies truly special is their perfect balance of buttery, tender dough and aromatic nut filling. The spiral design isn’t just beautiful – it ensures that every bite contains the perfect ratio of cookie to filling. While they might look complicated, I’ll guide you through each step to achieve professional-looking results.

Ingredients

For the Dough:

• 1 cup (230g/2 sticks) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon (5ml) vanilla extract
• 3 cups (375g) all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (3g) salt

For the Filling:

• 1 cup (100g) finely ground walnuts
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) powdered sugar
• 1 teaspoon (2.6g) ground cinnamon
• 1/4 teaspoon (0.6g) ground nutmeg

Step-by-Step Instructions

Preparing the Dough

1. Start with room temperature ingredients for the best results. In a large mixing bowl, cream together the softened butter and granulated sugar for 3-4 minutes until light and fluffy. Don’t rush this step – proper creaming creates the perfect cookie texture.
2. Add eggs one at a time, beating well after each addition. Scrape down the bowl’s sides to ensure even mixing. Stir in the vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Divide the dough into two equal portions and wrap each in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours. This chilling time is crucial for easier handling and better texture.

Making the Filling

1. While the dough chills, combine the ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg in a bowl. Mix thoroughly to ensure even distribution of spices.
2. The filling should have a sandy texture that will spread easily. If your walnuts aren’t finely ground enough, pulse them briefly in a food processor.

Assembly and Baking

1. Preheat your oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. Working with one portion of dough at a time (keep the other refrigerated), roll out the dough on a lightly floured surface to a 1/4-inch thickness. Aim for a rectangle approximately 12×14 inches.
3. Spread half of the nut filling evenly over the dough, leaving a 1/2-inch border along one long edge. Press the filling gently into the dough to help it adhere.
4. Starting from the long edge opposite the border, carefully roll the dough into a tight cylinder, similar to making a jelly roll. Seal the edge by pressing gently.
5. Using a sharp knife, cut the roll into 1-inch slices. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, rotating the sheets halfway through, until the edges are lightly golden brown. The centers should still be slightly soft, as they’ll firm up while cooling.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Storage and Serving

Store these cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. Layer them between sheets of parchment paper to prevent sticking.

Nutrition Information

Per cookie (based on 36 servings):

• Calories: 125
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 35mg
• Total Carbohydrates: 16g
• Dietary Fiber: 0.5g
• Sugar: 8g
• Protein: 2g

Yield: Approximately 36 cookies
Prep Time: 45 minutes (including chilling)
Cook Time: 12-15 minutes per batch
Total Time: 1 hour 30 minutes

These elegant Italian nut roll cookies are perfect for special occasions, holiday cookie platters, or afternoon tea. Their sophisticated appearance and rich, nutty flavor make them an impressive addition to any dessert table.