My tips, tweaks, and storage habits
I keep my dough on the softer side when I mix it because the chill time will firm it up; if it feels stiff going into the fridge, it can be hard to roll thin later. I make sure my nuts are finely ground so the filling spreads smoothly and doesn’t poke or tear through the dough. When I roll the logs, I focus on even tension along the length so the spirals stay uniform from end to end.
When I want to adjust the flavor, I play with the filling. I add honey for a deeper, almost baklava-like note and extra stickiness, or I bump the cinnamon and add a pinch of nutmeg or allspice for a warmer spice profile. Sometimes I swap part of the walnuts for hazelnuts or pecans for a different nutty character while keeping the same basic method.
For storage, I keep the cooled, sugared cookies in an airtight container at room temperature for several days, layering them between sheets of parchment so they don’t stick together. They also freeze well: I arrange them in a single layer to freeze, then transfer them to a container or freezer bag; when I’m ready to serve, I let them thaw at room temperature and refresh with a light new dusting of powdered sugar if needed.
FAQ: Italian Nut Roll Cookies
Can I make the dough ahead of time?
Yes, I like to make the dough a day in advance and keep it wrapped in the refrigerator; it rolls better after a long chill and fits more easily into my baking schedule.
Can I use a different nut for the filling?
I can swap some or all of the walnuts for pecans, hazelnuts, or almonds, as long as I still grind them finely and keep the filling thick and spreadable.
How thin should I roll the dough?
I aim for about 1/8 inch thick; thinner dough gives me more delicate layers without tearing, while thicker dough can overwhelm the filling and make the spirals bulky.
Is it better to slice before or after baking?
If I want more open spirals and slightly crispier edges, I slice before baking; if I want very neat slices and less chance of filling leaking, I bake the logs whole and slice them when cooled.
Can I reduce the sugar in the filling?
I can cut the sugar back slightly if I prefer a less sweet cookie, but I keep enough sugar and honey to help the filling bind and caramelize gently in the oven.
Conclusion and call to action
I love how these Italian Nut Roll Cookies bring together a tender sour-cream dough and a fragrant walnut filling in a shape that always looks impressive on a holiday tray or cookie box. I get those pretty spirals, the contrast of soft pastry and sweet nuts, and that final veil of powdered sugar without a complicated list of steps.
I want you to roll out a batch for your next holiday spread or family gathering: mix and chill your dough, stir together the walnut filling, roll and slice your spirals, then shower them with powdered sugar once they’re cool. Ask your readers which way they like to bake them—logs or pre-cut—and invite them to share their own family twists, like adding honey, using different nuts, or flavoring the filling with citrus, so this recipe can become part of their cookie tradition too.