Name: Flaky Italian Nut Roll Cookies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 cups All-Purpose Flour (Consider gluten-free blend for gluten-free version); 1 cup Unsalted Butter (Room temperature for easy mixing); ½ cup Granulated Sugar (Reduce for less sweet cookies if desired); 2 Eggs (Room temperature for optimal blending); 1 teaspoon Vanilla Extract (Optional almond extract for variation); ¼ teaspoon Salt (Essential for balancing sweetness); 1 cup Chopped Nuts (Walnuts or Pecans, alternative options include raisins or chopped dates); ¼ cup Powdered Sugar (To dust lightly before serving)

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Introduction

Indulge in flaky Italian Nut Roll Cookies, a delightful treat perfect for sweet moments with family and friends. These cookies combine a buttery dough with a rich nutty filling, baked to golden perfection and dusted with powdered sugar.

The image shows several pieces of a rolled pastry dessert arranged on a white plate with a gold rim and delicate gold patterns. Each piece has two visible layers: a thin, light-brown outer dough layer that looks soft and slightly flaky, and a thick middle layer packed tightly with chopped nuts, mainly white and brown in color. The tops of the pastries are dusted with powdered sugar and sprinkled with small nut pieces. Around the plate, whole and chopped nuts scatter casually. The background is a white marbled texture, softly blurred to keep the focus on the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (consider gluten-free blend for gluten-free version)
1 cup Unsalted Butter, room temperature
½ cup Granulated Sugar (reduce for less sweet cookies)
2 Eggs, room temperature
1 teaspoon Vanilla Extract (optional almond extract for variation)
¼ teaspoon Salt
1 cup Chopped Nuts (Walnuts or Pecans; alternative options include raisins or chopped dates)
¼ cup Powdered Sugar for dusting

Instructions

Step 1: In a large bowl, combine the flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Step 2: Add the eggs and vanilla extract to the mixture, stirring gently until well combined. Chill the dough in the refrigerator for at least 1 hour.
Step 3: Finely chop or process the nuts in a bowl and mix them with granulated sugar to create a sweet nut mixture.
Step 4: Roll the chilled dough into a rectangle about ¼ inch thick on a lightly floured surface.
Step 5: Spread the nut mixture evenly over the rolled-out dough, leaving space at the edges.
Step 6: Roll the dough tightly into a log shape, seam side down, then slice into even pieces about 1 inch thick.
Step 7: Preheat your oven to 350°F (175°C). Place cookies on a baking sheet lined with parchment paper, spaced out for even baking.
Step 8: Bake for 15-20 minutes until golden brown. Remove from oven and let cool on a wire rack.
Step 9: Dust cookies lightly with powdered sugar before serving.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Try almond extract instead of vanilla for a different flavor profile.
Use chopped dates or raisins in the filling for a fruity twist.
Reduce sugar in the dough or filling if you prefer less sweetness.
Ensure the eggs and butter are at room temperature to help with easier dough mixing and better texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. To reheat, allow the cookies to come to room temperature or warm gently in a low oven for a few minutes to restore their flaky texture.

How to Serve

The image shows square-shaped pastries on a white plate with detailed edges, each topped with a sprinkle of white powdered sugar and pieces of walnut. One piece is cut in half and placed in the front, revealing multiple thin layers of light beige dough wrapped around a dense filling of chopped walnuts, giving a textured, nutty center with varying shades of brown and cream. The pastries are arranged closely together, with a few walnut pieces scattered around the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking to achieve the best results.

How should I chop the nuts for the filling?

Finely chop the nuts by hand or pulse them briefly in a food processor. You want small pieces that blend well with sugar to create a sweet, textured filling without large chunks.