Italian Nut Roll Cookies
Delicate old-world cookies made with a tender sour cream dough and a sweet walnut filling, finished with a snowy coating of powdered sugar. These traditional Italian-style holiday cookies are buttery, nutty, and beautifully bakery-worthy.
Ingredients
- 4 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 cup sour cream
- 4 large egg yolks beaten
- 1 lb butter softened
- 1 1/2 tsp granulated sugar for dough
- 3/4 lb walnuts ground fine
- 1 cup granulated sugar for filling
- 3 large egg whites divided
- 1 tsp vanilla extract
- 1 1/2 tsp honey
- powdered sugar for rolling and coating
Instructions
- Beat egg yolks in a small bowl and set aside.
- Cream softened butter with sugar until combined. Mix in egg yolks, then add flour, baking powder, and sour cream to form a soft dough.
- Wrap dough tightly and refrigerate overnight.
- For the filling, beat 2 egg whites until frothy. Stir in vanilla and honey.
- In another bowl, combine ground walnuts and sugar. Mix into the egg white mixture. Cover and refrigerate overnight. Reserve remaining egg white for brushing.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Mix a small amount of powdered sugar into rolling flour. Roll dough thin and cut into 3-inch squares.
- Place about 1/2 teaspoon filling in the center of each square. Fold opposite corners inward and gently seal.
- Brush tops with reserved egg white and roll cookies lightly in powdered sugar.
- Bake 12–15 minutes until edges are lightly golden and bottoms are set.
- Cool completely on a wire rack, then coat again with powdered sugar before serving.
Notes
These cookies store beautifully in airtight containers and taste even better after a day or two. Perfect for holiday cookie trays.
Nutrition
Calories: 160kcal
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