Pin it
These classic treats from Italy wrap a rich, buttery dough around a tasty nut center. Their crispy shell and soft inside make them a real crowd-pleaser, awesome with a warm cup of coffee or tea. They're right at home at any celebration or holiday get-together.
I baked these for a holiday with my family one year, and honestly, they were gone before I could blink. The soft layers and sweet nut insides totally take me back to my childhood and my grandma's kitchen.
Irresistible Ingredients
- Apricot or raspberry preserves: Gives the filling moisture plus a hint of sweet fruit flavor
- Salt: Takes the edge off the sweet and amps up the other flavors
- Baking powder: Lets the dough puff up just enough for a great bite
- Vanilla extract: Ties everything together with its warm, cozy flavor
- Large egg: Keeps the dough together and adds some tenderness
- Granulated sugar: Adds just the right amount of sweetness to balance out the nuts
- Unsalted butter: Makes the cookies rich and flaky
- Ground walnuts or hazelnuts: Bring that amazing nutty crunch
- All purpose flour: The backbone that keeps these cookies just sturdy enough to slice
Step-by-Step Guide
- Bake the Cookies:
- Line your sheet and lay down your rolled dough, sealing the edges under. Pop them in the oven at 350°F (175°C) for about 20-25 minutes. Pull them when they're just turning golden—the smell is unbelievable!
- Roll and Shape the Cookies:
- Cut your dough into four chunks. Dust your surface, roll each chunk into a rectangle—about 1/8 inch thick. Slather on the nutty spread, but leave a little space at the edges for sealing.
- Make the Nut Filling:
- Toss your ground nuts into a bowl, add sugar and whatever jam you like. Mix it all up till it's sticky and sweet. This mix will be at the center of every bite.
- Prepare the Dough:
- Grab a big bowl and beat together soft butter and sugar until they're nice and airy. You'll want this step to make sure you get that tender texture later on.
Pin it
The nuts really shine here! My nonna always insisted on grinding walnuts by hand instead of using a machine because, she said, the cookies turned out tastier and felt better.
Easy Storage & Freezing
Stash these cookies in any airtight tin or box on your counter, and they'll be good for nearly a week. The flavor actually gets even better after a day or so. For longer stashing, freeze them separately on a tray, then move them to a bag. They'll taste fresh for three months. When you're ready, just leave them out for half an hour to thaw.
Fun Twists
Swap in pistachios or almonds to change things up, or mix and match fruit spreads—fig jam is extra fancy, while cherry brings a bright tang. If you're in a chocolate mood, stir in cocoa powder to the dough and fill them up with chocolate hazelnut spread. Totally easy to play with new flavors each time.
Cherished Traditions
In lots of Italian homes, these nut-stuffed cookies are baked at Christmas and Easter. Families make tons to share with neighbors and friends. Each family puts its own spin on the method, passing the tricks down for generations. Kids and grandparents roll up sleeves and work together—it's a sweet family tradition that sticks with you.
Pin it
These cookies really light up any party tray and capture that homemade, old-school baking spirit in every single bite.
Frequently Asked Questions
- → Can I swap in other nuts here?
Totally! Sure, the usual nuts are walnuts or hazelnuts, but you could try pecans, pistachios, even almonds. Just grind them up nice and fine so they blend right in.
- → How do I keep these cookies fresh?
Just pop them in a sealed container and leave at room temp for up to 5 days. Gonna keep them longer? Chill for 2 weeks in the fridge, or freeze for 3 months easy.
- → Can you prep the dough early?
For sure! Make your dough up to two days before and stash it in the fridge. Let it warm up to room temp so it’s easier to roll out.
- → What else can I use for the filling?
Go wild—chocolate hazelnut spread, sweet cream cheese, or toss together nuts with cinnamon sugar. All of those are super tasty inside these cookies.
- → Why do my rolls come undone when baking?
They probably weren’t sealed tight enough or you might’ve used too much filling. Give yourself a clean edge and press it closed good before you bake.
- → Are they freezer-friendly?
Yep, they freeze great! Stick them in the freezer either right after making or once baked. If they’re unbaked, just let them bake a bit longer. Baked ones only need a thaw at room temp before you snack.