Italian Nut Rolls/Cookies Recipe
If you’re a fan of traditional Italian pastries, then this Italian Nut Roll Cookie recipe is for you. With a rich, buttery dough and a sweet walnut filling, these cookies are perfect for special occasions or holiday gatherings. Made over two days, this recipe takes a bit of patience, but the result is well worth it. These cookies will impress everyone with their delicate texture and flavorful filling. Let’s dive into the ingredients and the steps to make this delicious treat.
Ingredients
For the Dough
- 4 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ pint sour cream
- 4 large egg yolks
- 1 lb butter or margarine (4 sticks)
- 1 ½ teaspoons granulated sugar
For the Filling
- ¾ lb walnuts, ground fine
- 1 cup granulated sugar
- 3 large egg whites, divided
- 1 teaspoon vanilla extract
- 1 ½ teaspoons honey
Step-by-Step Instructions
Making the Dough (Prepare the Night Before Baking)
Step 1: Prepare the Egg Yolks
In a mixing bowl, beat the egg yolks until smooth and set aside.
Step 2: Cream the Butter and Sugar
In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. This step helps to create a tender, melt-in-your-mouth texture in the final cookies.
Step 3: Combine Ingredients for Dough
Add the beaten egg yolks to the butter-sugar mixture, mixing well. Gradually add the flour, baking powder, and sour cream. Mix until all ingredients are well incorporated, forming a soft dough.
Step 4: Chill the Dough
Transfer the dough to an airtight container or wrap it in plastic wrap. Refrigerate overnight to allow the dough to firm up, making it easier to handle when rolling out.
Making the Filling (Prepare the Night Before Baking)
Step 5: Prepare the Egg Whites
In a small bowl, beat 2 of the 3 egg whites until slightly frothy.
Step 6: Mix Vanilla and Honey
Add the vanilla extract and honey to the egg whites, mixing well to incorporate the flavors.
Step 7: Combine Walnut Mixture
In another bowl, combine the ground walnuts and granulated sugar. Pour the egg white mixture into the walnut-sugar mixture and stir until fully combined.
Step 8: Chill the Filling
Cover the filling mixture and refrigerate overnight. This step helps the flavors blend and keeps the filling firm.
Assembly and Baking (Day of Baking)
Step 9: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 10: Roll Out the Dough
Remove the dough from the refrigerator. On a clean, floured surface, roll out the dough to a 1/8-inch thickness. For added flavor, mix some powdered sugar with the flour to dust the rolling surface.
Step 11: Cut the Dough
Cut the dough into 3-inch squares using a pastry cutter or knife. Be as precise as possible to ensure even baking.
Step 12: Add the Filling
Place ½ teaspoon of the filling in the center of each dough square.
Step 13: Fold the Cookies
Fold up two opposite corners of the dough square over the filling, pressing gently to seal. This will create a rolled shape, with the filling peeking out at each end.
Step 14: Brush with Egg White
Take the remaining egg white and lightly brush it over the tops of each cookie. This will give the cookies a lovely golden color when baked.
Step 15: Bake the Cookies
Place the cookies on the prepared baking sheet, leaving some space between each. Bake for 12-15 minutes, checking after 12 minutes to prevent overcooking. The cookies should be lightly golden on top.
Step 16: Cool and Add Powdered Sugar
Once baked, remove the cookies from the oven and allow them to cool completely. Roll the cooled cookies in powdered sugar for a final touch of sweetness.
Tips for Perfect Italian Nut Rolls/Cookies
- Chill the Dough and Filling: Refrigerating both the dough and the filling overnight is key to achieving the right texture.
- Use Fresh Walnuts: For the best flavor, use fresh walnuts and grind them finely.
- Don’t Overfill: Adding too much filling can cause the cookies to break or leak, so stick to about ½ teaspoon per cookie.
- Even Cutting: Cut your dough squares evenly for consistent baking. If you want, use a ruler to measure 3-inch squares.
- Check Baking Time: These cookies can go from perfect to overbaked quickly, so keep a close eye on them after 12 minutes.
FAQs About Italian Nut Rolls/Cookies
1. Can I make the dough and filling in advance?
Yes, both the dough and filling can be made the night before and refrigerated. This step is actually recommended for the best results.
2. Can I substitute other nuts for walnuts?
Walnuts are traditional, but you can substitute pecans or almonds if desired. However, the flavor will differ slightly.
3. Can I freeze these cookies?
Absolutely. Once baked and cooled, these cookies freeze well. Store in an airtight container or freezer bag for up to 3 months. You can re-roll them in powdered sugar after thawing if needed.
4. How should I store Italian Nut Rolls/Cookies?
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator.
5. Can I use margarine instead of butter?
Yes, margarine works as a substitute for butter in this recipe. However, butter adds a richer flavor to the dough.
6. What’s the best way to grind walnuts for this recipe?
A food processor works best to grind the walnuts finely. If you don’t have one, a nut grinder or mortar and pestle can work too, but ensure the nuts are ground finely for the best texture.
This Italian Nut Roll Cookie recipe may take time, but the results are worth every step. The buttery dough and nutty filling create a delightful pastry that’s sure to become a family favorite. Give it a try, and enjoy a bit of Italian tradition in each bite!