I’m sharing a classic Italian treat—soft, buttery rolled cookies filled with a sweet, spiced nut-and-jam mixture. Each slice reveals a delicate swirl and a tender, crumbly texture on the outside with a flavorful jam-nut center.

Italian Nut Roll Cookies

Why I’ll Love This Recipe

I love how the gentle sweetness of buttery pastry complements a jam layer and crunchy nut filling. Rolling them into slices makes them visually appealing and easy to serve. I can customize the jam and nuts to suit any flavor preference—and make a big batch for gifting or holiday sharing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Cold unsalted butter
Eggs
Vanilla extract (optional)
Lemon zest (optional for brightness)

For the filling:

Finely chopped or ground walnuts or hazelnuts
Ground cinnamon (and nutmeg optional)
Fruit jam or preserves (apricot, raspberry, fig, cherry, etc.)
Additional sugar if desired to sweeten nuts

directions

I whisk together flour, sugar, baking powder, salt, and optional lemon zest. I cut in cold butter until the dough resembles coarse crumbs, then stir in eggs and vanilla until just combined. I wrap the dough and chill it in the fridge for at least 30 minutes to firm up.
For the filling, I mix finely chopped nuts with sugar and cinnamon—sometimes a pinch of nutmeg—and set aside.
I divide the dough in half, roll one piece into a rectangle about ¼-inch thick, spread a thin layer of jam, and sprinkle the nut mixture evenly. I then roll it up jelly‑roll style, pinch the seam and ends to seal the log.
I bake the logs at about 175 °C (350 °F) for roughly 30–35 minutes until golden. I let them cool just enough to slice.
While warm or after cooling I slice into diagonal rounds (about ¾‑1 inch thick) using a serrated knife for clean cuts. I can enjoy them as is for a soft bite or return the slices to a lower oven (~140 °C / 280 °F) for a second bake of about 20 minutes per side if I want a crisper biscotti-like texture.
I dust the cooled cookies with powdered sugar before serving—they look festive and taste even sweeter.

Servings and timing

This recipe typically yields around 24–30 slices, depending on how thick I slice. Active prep time is around 30 minutes, chilling about 30 minutes, and baking about 35 minutes, plus optional second bake if I want them crisp. I usually plan for 2 hours total, including cooling.

Variations

I choose walnuts, hazelnuts, pecans, or almonds based on preference. Toasting nuts intensifies flavor. Craving Home Cooked
I alternate jams—apricot, raspberry, fig, cherry, or plum all work beautifully.
For citrus brightness I sometimes add lemon or orange zest to the dough.
If I prefer a drier, crunchy texture, I always do the optional second bake like biscotti.

storage/reheating

I store the cookies in an airtight container at room temperature. If they’re soft, the second bake helps them crisp, and they stay fresh for up to 5 days. I freeze baked cookies for up to 2 months, pulling them out before serving and re-sugaring if needed. They thaw beautifully and maintain texture.

FAQs

What nuts can I use besides walnuts?

I use chopped hazelnuts, almonds, or pecans instead—walnuts are traditional, but any finely chopped nut delivers great flavor and texture.

Can I skip the jam layer?

I could fill just with sweetened nuts, but the jam adds moisture, color, and a fruity contrast that makes the cookies special.

How thick should I slice the logs?

I slice diagonally about ¾–1 inch thick. If too thin they crumble; too thick and the swirl effect diminishes.

Can I prep dough in advance?

Yes—I chill the dough overnight or freeze rolled logs before baking. I just let them come to room temperature before baking.

How do I get them crisp?

If I want a crunchier bite, I slice then bake the logs again at ~140 °C (280 °F) for ~20 minutes per side, like biscotti style.

Conclusion

I love how Italian Nut Roll Cookies combine buttery, tender dough with a jam‑sweetened nut center in an elegant swirl. They’re versatile, customizable, and perfect for gifting or holiday tables. Whether soft or crisp, they feel both nostalgic and gourmet. I hope I feel inspired to bring them into my kitchen soon and taste every nutty, fruity bite!