Italian Nut Roll Cookies (Print Version)
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
1/2 cup unsalted butter, softened
03 -
1/2 cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon baking powder
07 -
1/4 teaspoon salt
→ Filling
08 -
1 cup ground walnuts or hazelnuts
09 -
1/2 cup apricot or raspberry preserves
# Instructions:
01 -
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This incorporates air into the dough, making it tender.
02 -
In a separate bowl, combine the ground walnuts or hazelnuts with the preserves to create the filling.
03 -
Divide the dough into four equal portions. On a lightly floured surface, roll out each portion into a rectangle about 1/8 inch thick. Spread a thin layer of nut filling over each rectangle, leaving a small border around the edges. Roll up each rectangle to form a log.
04 -
Place the rolled cookies seam-side down on a prepared baking sheet. Bake in a preheated oven at 175°C (350°F) for 20-25 minutes, or until lightly golden.
# Notes:
01 -
The dough should be soft and pliable for easy rolling.
02 -
Allow cookies to cool completely before slicing for the best presentation.