Italian Nut Roll Cookies (Print Version)
# Ingredients:
→ Dough
01 -
315 g all-purpose flour
02 -
227 g unsalted butter, softened
03 -
100 g granulated sugar
04 -
2 large eggs
05 -
120 g sour cream
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon baking powder
08 -
0.25 teaspoon salt
→ Filling
09 -
100 g walnuts or pecans, finely chopped
10 -
110 g brown sugar
11 -
1 teaspoon ground cinnamon
# Instructions:
01 -
In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy.
02 -
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream and vanilla extract until the mixture is smooth.
03 -
In a separate bowl, whisk together the flour, baking powder, and salt.
04 -
Gradually blend the dry ingredients into the wet mixture until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 60 minutes to firm up.
05 -
In a small bowl, mix the finely chopped nuts with brown sugar and cinnamon until thoroughly combined.
06 -
On a lightly floured surface, divide the chilled dough into even portions. Roll each portion into a thin rectangle with a rolling pin.
07 -
Distribute the nut mixture evenly over each rectangle of dough.
08 -
Roll each dough rectangle tightly into a log, then slice into individual cookies of even thickness.
09 -
Preheat the oven to 175°C. Arrange cookies on a parchment-lined baking sheet, spacing them apart. Bake for 15 to 20 minutes until golden brown.
10 -
Allow the cookies to cool on the baking tray for several minutes before transferring to a wire rack to cool completely. Serve once cooled.
# Notes:
01 -
Chilling the dough ensures easier handling and more distinct cookie layers when rolled and sliced.
02 -
Using finely ground nuts creates a smoother filling and helps the cookies roll neatly.