Name: Italian Nut Roll Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 cup unsalted butter, softened (Use salted if preferred, reduce added salt slightly.); 1 cup granulated sugar (For the dough.); 2 large eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 2 cups ground walnuts (About 2½–3 cups whole walnuts; pulse in a food processor.); 1/3 cup granulated sugar (For the filling.); 1/2 cup powdered sugar (For the filling.); 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2–2/3 cup jam of your choice (Fig, apricot, cherry, etc.)

I remember the first time I made these Italian nut roll cookies — the kitchen smelled like toasted walnuts and warm cinnamon, and every bite had that perfect balance of buttery dough and jam-laced nut filling. This recipe delivers tender, slice-and-bake cookies that feel special enough for holidays but simple enough for an afternoon with the kids. If you enjoy small-batch baking projects that reward you with a crowd-pleasing platter, these are for you; they sit beautifully next to other quick sweet treats like air fryer donut bites when you want a variety of baked goodies.

Why you’ll love this dish

These Italian nut roll cookies combine a soft, buttery shortbread-like dough with a moist, nutty filling held together by jam. The dough is easy to roll and chill, and slicing the logs yields uniform cookies that look bakery-made. Make them for holiday cookie swaps, a family brunch, or when you want cookies that travel well to potlucks.

"Every year these are the first cookies to disappear at our holiday table — rich walnuts, a whisper of cinnamon, and just the right jam for tartness."

Benefits at a glance:

No special equipment — just bowls, a rolling pin, and a baking sheet.
Make-ahead friendly: dough chills and filling holds well.
Customizable: swap jams or nuts to suit your pantry.

How this recipe comes together

Overview: You’ll cream butter and sugar, add eggs and vanilla, then fold in flour and leavening to make a pliable dough. The walnut filling is simply ground walnuts mixed with sugars, warming spices, and jam to bind. Roll chilled dough into rectangles, spread the filling, roll into logs, slice, and bake until edges tint golden.

Quick timeline:

Active prep: ~25–35 minutes (mixing, rolling, filling)
Chill time: 30 minutes
Bake time: 12–15 minutes per batch
Makes: about 3–4 dozen 1-inch cookies, depending on slicing

Gather these items

Key ingredients

1 cup unsalted butter, softened (use salted if you prefer, reduce added salt slightly)
1 cup granulated sugar (for the dough)
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups ground walnuts (about 2½–3 cups whole walnuts; pulse in a food processor but avoid turning to walnut butter)
1/3 cup granulated sugar (filling)
1/2 cup powdered sugar (filling)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2–2/3 cup jam of your choice (fig, apricot, cherry, etc.)
Notes and swaps:
Almonds or hazelnuts work instead of walnuts; toast first for extra flavor.
For a softer, less sweet filling, reduce the granulated sugar by 1–2 tablespoons.
If you’re short on time, this dough uses familiar pantry staples similar to a simple sugar cookie recipe style of ingredients.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter with 1 cup granulated sugar. Cream until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating after each and scraping the bowl. Stir in the vanilla.
In a separate bowl, whisk together 3 cups flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet until just combined. Do not overwork the dough.
Divide the dough in half. Shape each half into a disc or short log, wrap tightly in plastic, and refrigerate at least 30 minutes.
Meanwhile, make the filling: combine ground walnuts, 1/3 cup granulated sugar, 1/2 cup powdered sugar, cinnamon, and nutmeg. Stir in jam a spoonful at a time until the mix is spreadable but not runny.
On a lightly floured surface, roll one chilled dough half to about 1/4-inch thickness into a rectangle roughly 9×12 inches.
Spread half the nut filling evenly over the dough, leaving a 1/4-inch border all around.
Roll the dough tightly from the long edge into a log. Pinch the seam to seal.
Slice the log into 1-inch pieces and place them cut-side down on the prepared sheet. Repeat with the second dough half.
Bake 12–15 minutes, until the edges are just turning golden.
Transfer cookies to a wire rack to cool completely before serving.

Baker’s tip: chilling the logs for 10–15 minutes before slicing firms them up and gives cleaner round slices. If you prefer an alternative format, the same rolling and slicing technique echoes the simplicity of the baked cake donut method for easy portioning.

Best ways to enjoy it

These cookies are lovely on a dessert platter with a variety of jams — offer fig, apricot, and cherry for different flavor notes. Pair them with:

A strong espresso or cappuccino for contrast.
Tea: black tea or a spiced chai complements the nut and cinnamon.
A scoop of vanilla gelato for an indulgent dessert plate.

For a themed cookie tray, mix these with lighter bites like cinnamon-sugar donut holes for texture contrast.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to avoid sticking.
Refrigeration: If your kitchen is warm or you used a very soft jam, refrigerate in an airtight container for up to 10 days.
Freezing: Freeze unbaked logs wrapped tightly in plastic and then foil for up to 2 months. Thaw in the refrigerator before slicing and baking. Baked cookies can be frozen in a single layer on a sheet for 1 hour, then transferred to a freezer bag for up to 3 months.
Food safety: Cool completely before sealing containers to prevent condensation and sogginess. If refrigerated, bring to room temperature for best flavor before serving.

Pro chef tips

Grind walnuts coarsely for texture or finer for a smoother filling. Use short pulses — you want crumbs, not paste.
Warm the jam slightly (10–15 seconds in the microwave) if it’s very stiff; this helps it incorporate without making the filling runny.
Use a sharp serrated knife and a quick sawing motion when slicing logs to keep edges neat.
If you want perfectly uniform cookies, chill the rolled log for 10–15 minutes so slices hold shape.
For a shortcut idea when you’re doubling recipes or experimenting, try a similar quick-mix approach I used for a fun banana donut shortcut — small recipes teach good timing and technique that transfer here.

Flavor swaps

Jam choices: fig gives a classic, slightly floral note; apricot brightens the filling; cherry adds a bit of tartness.
Nuts: substitute toasted hazelnuts or almonds; for a mixed-nut filling, use equal parts walnut and pecan.
Chocolate: fold in 2–3 tablespoons of mini chocolate chips into the filling for a chocolatey surprise.
Gluten-free: use a 1:1 gluten-free flour blend and chill longer; texture will be slightly crumbly but delicious.
Vegan: swap butter for a firm vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water per egg), though texture will be a touch denser.

Helpful answers

Q: Can I make the dough and filling ahead?
A: Yes. Dough can be chilled up to 48 hours wrapped tightly. Filling stores refrigerated for up to 1 week. For best results, assemble shortly before baking.

Q: My filling was too wet — how can I fix it?
A: Add a tablespoon or two of finely ground walnuts or extra powdered sugar to absorb excess moisture. Chill briefly to firm up before spreading.

Q: What size jam jar works best?
A: Any small jar works; measure 1/2–2/3 cup. Thicker jams (fig, apricot) are easiest to control. If your jam is runny, reduce quantity and add more powdered sugar to the filling.

Q: Can I freeze baked cookies?
A: Yes. Freeze cooled cookies in a single layer for an hour, then move to airtight freezer bags for up to 3 months. Thaw at room temperature.

Q: Are these suitable for kids to help make?
A: Absolutely. Kids can help press filling, roll dough, and slice logs under supervision. Reserve knife work and oven time for adults.

Conclusion

These Italian nut roll cookies are a make-ahead, crowd-pleasing cookie with plenty of room for personalization — from jam choices to nut swaps. If you want another home-style take on this tradition, read this classic version at Italian Nut Roll Cookies – Craving Home Cooked. For additional family-tested variations and community tips, see the recipe collection at Italian Nut Rolls/Cookies | Just A Pinch Recipes.