Description
Dolce di Noci, a cherished Italian nut roll, weaves together generations of family tradition and rich nutty flavors. Festive holiday gatherings come alive with these delicate, spiraled cookies that connect you to Italy’s sweet culinary heritage.
Ingredients
Scale
- 2.5 cups (300 g) all-purpose flour
- 1 cup (227 g) unsalted butter, cold and cubed
- 2 large eggs
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (110 g) brown sugar
- 1.5 cups (170 g) walnuts or pecans, finely chopped
- 0.5 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.5 cup (120 ml) sour cream or Greek yogurt
- 1 tbsp honey or maple syrup
- 2 tbsps milk or heavy cream
- 1 tsp vanilla extract
- 0.5 tsp vanilla extract (for filling)
- 1 cup (120 g) powdered sugar
- 2 tbsps milk or lemon juice
- 0.5 tsp vanilla extract (for glaze)
- Sprinkles or chopped nuts for garnish (optional)
Instructions
- Dough Preparation: Combine flour, sugar, salt, and baking powder in a large mixing bowl. Incorporate cold butter using a pastry cutter until the mixture resembles fine crumbs.
- Liquid Integration: Whisk eggs, sour cream, and vanilla extract until smooth. Fold liquid ingredients into dry mixture, creating a soft, cohesive dough.
- Chilling Process: Divide dough into two equal discs, wrap in plastic, and refrigerate for 1 hour to develop rich flavors and optimal texture.
- Filling Creation: Blend chopped nuts, brown sugar, cinnamon, honey, milk, and vanilla extract into a smooth, spreadable mixture.
- Rolling and Filling: Preheat oven to 350F. On a floured surface, roll out first dough disc into a rectangle. Spread half the nut filling evenly, leaving a small border. Carefully roll the dough from the long side into a compact log.
- Second Log Formation: Repeat filling and rolling process with the second dough disc. Position both logs seam-side down on a parchment-lined baking sheet.
- Baking and Cooling: Bake for 25-30 minutes until golden brown. Rest for 10 minutes before slicing into delicate cookies.
- Finishing Touch: Optional – Whisk powdered sugar, milk (or lemon juice), and vanilla extract into a silky glaze. Drizzle over cooled cookies and sprinkle with additional nuts or decorative elements.
- Serving: Allow glaze to set for 10-15 minutes, then present these delectable Italian nut roll cookies for enjoyment.
Notes
- Chill Dough Thoroughly: Refrigerate dough for at least 1 hour to develop robust flavors and make rolling easier, preventing sticky texture and improving overall cookie structure.
- Control Nut Filling Consistency: Ensure filling is slightly tacky but not runny, preventing leakage during baking and maintaining a balanced nut-to-dough ratio.
- Maintain Even Rolling Technique: Roll dough into uniform rectangular shape with consistent thickness to guarantee even baking and prevent undercooked or burnt sections.
- Customize Glaze Options: Experiment with lemon juice or alternative liquid bases to adjust glaze flavor profile, accommodating different taste preferences and dietary needs.
- Prep Time: 20 minutes (+1 hour chilling)
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 25
- Calories: 210
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg