ITALIAN NUT ROLL COOKIE RECIPE RECIPES

ITALIAN NUT ROLL COOKIES RECIPE | MYRECIPES

Italian Nut Roll Cookies Recipe | MyRecipes image

Very pretty round, flat cookie with a visable swirl nut design.

Provided by JDespo

Yield Makes 6 Dozen

Number Of Ingredients 12

Ingredients

COOKIE DOUGH
½ pound Margerine room temperature
8 ounces Cream Cheese softened
½ cup Powdered Sugar Sifted
3 cups Flour
1?¼ teaspoons Baking Powder
¼ teaspoon Salt
NUT FILLING
1 cup Walnuts Ground
½ cup granulated sugar
½ teaspoon Vanilla
Milk Enough boiling milk to make nuts spreadable

Steps:

Cookie Dough
Mix all ingredients well. Divide into 6 balls. Put in refrigerator over night. Take one ball out at a time and roll into 5 inch wide strips. Spread dough with nut filling. Roll dough into a log shape and cut into at an angle. (about 1 inch wide, should get 10-12 slices out of each roll.) On an ungreased cookie sheet, bake @ 350 degrees for 10-12 minutes, just until bottoms are brown.
Cool, and ice with favorite icing (I use a powdered sugar glaze) and roll each in fine nuts.

NUT ROLL RECIPE • CIAOFLORENTINA

Nut Roll Recipe • CiaoFlorentina image

An Eastern European Christmas and Easter tradition, this nut roll recipe can be made with ground walnuts, pecans, hazelnuts, raisins and even a poppy seed filling.

Provided by Florentina

Categories Baked Goods

Total Time 70 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 15

Number Of Ingredients 17

Ingredients

4 cups all purpose flour
1 stick butter ((you can use plant based))
3/4 cup warm milk ((you can use full fat cashew or coconut))
3/4 cup sour cream ((you can use dairy-free))
1 egg (large)
1 tsp sea salt
3 tbsp granulated sugar
1 packet instant yeast
3.5 cup nuts ((i used walnuts roughly chopped))
zest from 1 orange
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
3 tbsp butter
1 egg (beaten)
1 tsp water
1 egg

Steps:

To the bowl of your kitchen aid mixer add the flour, butter, milk, sour cream, 1 egg, sea salt, yeast and 3 tbsp sugar. Mix to combine well and knead a few minutes until a smooth dough forms. The dough shouldn’t stick to the bowl.
Cover loosely with plastic wrap and allow to rise in a warm place for at least 1 hour.
Meanwhile Make the Nut FillingMelt the butter in a large skillet and add sugars. Stir to combine well and remove from heat. Mix in the chopped nuts, vanilla extract, orange zest and allow to cool completely. Beat 1 egg and mix it with the cooled off nut roll filling. Set aside.
After the dough has risen for 1 hour dump it on a lightly floured surface and cut it in 2 equal pieces.
Sprinkle some flour on top of the dough and using a rolling pin roll the dough into a thin rectangle that you are comfortable rolling and working with.Spread half of the filling on top of the dough within 1/2 inch from the edges.
Beat the egg with the water to make the egg wash and brush the edges of the dough. Gently start rolling the dough into a log starting with the long side. Pinch the ends and tuck underneath the roll.
Layer a large baking sheet with parchment paper and lay the nut roll on top.
Repeat the process with the remaining dough and filling and place the second roll on the baking sheet about 5 inches away from each other.
Cover loosely with a tea towel and allow to rise for another 40 minutes.
Meanwhile preheat tour oven to 350 “F
Brush the logs with the egg wash and bake in the preheated oven for 34 to 45 minutes until golden brown on top.
Transfer to a cooling rack and allow to cool off completely before slicing them. Garnish with powder sugar and serve.

Nutrition Facts : Calories 523 kcal, CarbohydrateContent 58 g, ProteinContent 11 g, FatContent 29 g, SaturatedFatContent 9 g, TransFatContent 1 g, CholesterolContent 61 mg, SodiumContent 267 mg, FiberContent 4 g, SugarContent 24 g, UnsaturatedFatContent 18 g, ServingSize 1 serving

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