Italian Nut Roll Cookies

Instructions

Make the Dough

1. In a large bowl, whisk together the flour, baking powder, and sugar.

2. Cut in the softened butter using a pastry blender or fork until the mixture resembles coarse crumbs.

3. Add the sour cream and egg yolks, mixing until a dough begins to form.

4. Turn out onto a lightly floured surface and knead gently until smooth.

5. Divide the dough into 4 equal portions. Wrap each in plastic wrap and refrigerate for at least 2 hours, or overnight.

Prepare the Nut Filling

1. In a medium bowl, combine the ground walnuts, sugar, honey, and vanilla extract.

2. Gradually add egg whites, one at a time, until the mixture is moist and spreadable but not runny—2 to 2½ whites is usually enough. Set aside.

Assemble the Cookies

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

2. On a lightly floured surface, roll one dough portion into a rectangle roughly ⅛-inch thick.

3. Spread a thin, even layer of nut filling over the dough, leaving a small border along the edges.

4. Starting from one long side, roll the dough tightly into a log, jelly-roll style.

5. Cut into 1- to 1½-inch slices and place seam-side down on the prepared baking sheets. Repeat with the remaining dough and filling.

Bake & Serve

1. Bake for 15–20 minutes, until the bottoms are lightly golden.

2. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

3. For a festive finish, dust lightly with powdered sugar before serving.

Enjoy these tender, nut-filled cookies with coffee, tea, or a glass of sweet wine—and share them with someone you love. They keep well in an airtight container for several days, but they rarely last that long.