Italian Nut Roll Cookies are the kind of old-fashioned treat that look elegant on a cookie tray but feel wonderfully homemade. They feature a tender buttery dough wrapped around a sweet layer of jam and finely chopped nuts, then baked until lightly golden and sliced into beautiful little pinwheel-like cookies. Many traditional versions use walnuts, hazelnuts, or almonds and pair them with apricot, raspberry, cherry, or fig jam.
Why you’ll love this recipe
This version keeps the charm of classic Italian-style nut roll cookies while staying easy enough for home bakers. The dough is simple, the filling is flexible, and the finished cookies look impressive without requiring complicated decorating. A thin layer of jam helps hold the nut filling in place, while cinnamon adds warmth and bakery-style flavor.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest or orange zest
- 1 cup finely chopped walnuts, hazelnuts, or almonds
- 1/2 cup apricot jam, raspberry jam, fig jam, or cherry jam
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Powdered sugar for dusting
Step-by-step instructions
1. Make the dough
In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest. Add the cold butter and cut it into the flour mixture with a pastry cutter or your fingertips until the texture looks like coarse crumbs. In a small bowl, beat the eggs with the vanilla. Add this mixture to the dry ingredients and stir until a dough forms. If the dough seems too dry, add 1 teaspoon of cold water at a time until it comes together. Shape the dough into a disk, wrap it, and chill it in the refrigerator for 1 hour.
2. Prepare the filling
In a medium bowl, combine the chopped nuts, sugar, and cinnamon. Set the jam aside so it is easy to spread.
3. Preheat the oven
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. Roll and fill the dough
Divide the chilled dough into 2 equal pieces. On a lightly floured surface, roll one piece into a rectangle about 1/4 inch thick. Spread a thin layer of jam over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam.
5. Roll into logs
Starting from the long side, roll the dough tightly like a jelly roll. Pinch the seam and ends closed. Place the log seam-side down on the baking sheet. Repeat with the second piece of dough and the remaining filling.
6. Bake
Bake for 30 to 35 minutes, or until the logs are lightly golden. Let them cool for about 10 minutes, just until they are easier to handle.
7. Slice the cookies
Using a sharp knife, slice the warm logs diagonally into cookies about 1/2 inch thick. Transfer to a wire rack and let cool completely.
8. Finish and serve
Dust with powdered sugar if desired. Serve with coffee, tea, or as part of a holiday cookie platter.
Tips for the best Italian Nut Roll Cookies
Use cold butter for a more tender dough, and do not skip chilling time, because it makes the dough easier to roll and helps it keep its shape in the oven.
Spread the jam thinly rather than heavily. Too much jam can leak during baking, while a thinner layer gives you a cleaner swirl and better texture balance.
Walnuts and hazelnuts are classic choices, but almonds or pecans also work well. Apricot and raspberry jam are especially popular, though cherry, plum, and fig jam are also traditional-style options.
For a crispier cookie, you can cool the baked logs slightly, slice them, then return the slices to a lower oven for a second bake. That variation appears in some traditional rolled cookie versions and makes them excellent for dunking.
Storage
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the baked logs or finished cookies once cooled well. Some versions also suggest freezing the filled logs before baking.