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Tasteful Italian Nut Roll Cookies (Biscotti di Noci)

Close-up of freshly baked tasteful bites italian nut roll cookies dusted heavily with powdered sugar on a wire rack.
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Make these traditional Italian Nut Roll Cookies, featuring a rich, spiced nut filling wrapped in a tender pastry dough. This recipe provides clear steps for a delicious, classic holiday treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 1/2 cups finely ground walnuts or hazelnuts (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup milk (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • Zest of 1 lemon (for filling)
  • 1 large egg white, lightly beaten (for egg wash)
  • Powdered sugar for dusting

Instructions

  1. Prepare the dough: In a large bowl, cream the softened butter and 1/2 cup sugar until light and fluffy. Beat in the egg yolks one at a time, then add the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  3. Prepare the nut filling: In a small saucepan, combine the ground nuts, 1/2 cup sugar, milk, cinnamon, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens into a spreadable paste, about 5 to 7 minutes. Remove from heat and let the filling cool completely.
  4. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  5. Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle, about 1/8 inch thick.
  6. Spread half of the cooled nut filling evenly over the dough rectangle, leaving a 1/2-inch border on all sides.
  7. Starting from a long edge, tightly roll the dough into a log, sealing the seam well. Repeat with the remaining dough and filling.
  8. Slice each log into 1/2-inch thick rounds. Place the rounds cut-side up on the prepared baking sheets.
  9. Brush the tops lightly with the beaten egg white.
  10. Bake for 15 to 18 minutes, or until the edges are lightly golden brown. You want the tops to remain pale.
  11. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. Once cool, dust generously with powdered sugar.

Notes

  • For the best texture, use very finely ground nuts. You can pulse them in a food processor until they resemble coarse flour.
  • If you prefer a softer dough, you can chill it for only 30 minutes instead of a full hour.
  • These cookies taste even better the day after baking once the filling moisture has softened the pastry slightly.

Nutrition

Find it online: https://kingscook.com/tasteful-bites-italian-nut-roll-cookies/