Italian Nut and Jam Rolled Cookies Recipe
If you’re looking for a delightfully unique treat that brings a burst of flavor and a touch of tradition to your cookie jar, these Italian Nut and Jam Rolled Cookies are an absolute must-try. Rolled with a luscious layer of fig jam and generously coated in crushed hazelnuts, each bite offers a perfect balance of sweetness, nuttiness, and a hint of citrus zest. These cookies combine simple pantry staples into an impressive, tender, and aromatic delight that will have you reaching for seconds in no time. Trust me, once you make these, they’ll instantly become one of your favorite go-to recipes for any time you want to impress friends or indulge in a comforting homemade snack.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that you likely already have on hand, but each one plays a vital role in creating the perfect texture, flavor, and aroma for your Italian Nut and Jam Rolled Cookies. From the bright zest of fresh orange to the warm crunch of toasted hazelnuts, every component matters.
- 2 large eggs: These add richness and help bind the dough together for a tender crumb.
- ½ cup granulated sugar: Sweetens the cookies just right without overpowering the nutty and jammy notes.
- ⅓ cup vegetable oil: Keeps the dough moist and soft while contributing to a smooth texture.
- 2 tbsp milk: Adds a touch of creaminess and helps blend the dough ingredients evenly.
- 1 orange, zested: The zest imparts a fresh citrus aroma and subtle brightness that elevates the jam’s sweetness.
- 2¼ cups all-purpose flour: The base that gives structure to your cookies, making them hold their shape when rolled.
- 2 tsp baking powder: A leavening agent to ensure your cookies bake to a light, airy finish.
- ¼ tsp salt: Enhances all the other flavors without making the cookies taste salty.
- 1 cup fig jam (or jam of your choice): This luscious layer is the heart of flavor—choose your favorite fruit jam for a personalized touch.
- 2 cups hazelnuts (skin removed) or almonds or walnuts: Coarse crushed nuts offer a wonderful crunch and earthy undertone that complements the jam perfectly.
How to Make Italian Nut and Jam Rolled Cookies
Step 1: Prepare the dough
Start by whisking together the eggs and sugar in a large bowl until the mixture becomes light and frothy. This step ensures your dough will be tender and slightly airy. Then whisk in the vegetable oil, milk, and fragrant orange zest, which adds that signature zestiness to the cookies’ flavor profile.
Step 2: Combine the dry ingredients
Sift together the all-purpose flour, baking powder, and salt. Gradually fold these into your wet mixture, stirring with a wooden spoon until everything comes together into a dough that’s just a little tacky but easy to handle. This balance helps the cookies hold their shape while remaining soft on the inside.
Step 3: Chill the dough
Turn the dough out onto a clean counter and give it a light knead to form a smooth disc. Wrap it up with plastic wrap and pop it in the fridge for 30 minutes. This chilling step is essential as it firms up the dough, making it easier to roll out and preventing the jam from soaking in too much when you assemble.
Step 4: Prepare the nut filling
While the dough chills, crush your hazelnuts. One of my favorite tricks (borrowed from an old family method) is to place the nuts inside a folded dish towel and bash them gently with a meat mallet. This method gives perfectly uneven nut pieces that provide that lovely crunch without being too powdery.
Step 5: Assemble and shape the cookies
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Tear off another sheet of parchment the same size and dust it lightly with flour to roll out your dough. Divide the chilled dough in half, roll each into a neat rectangle about 12 x 9 inches, and spread half the jam in dollops then smooth it out with an offset spatula. Remember to leave an inch clear around the edges to avoid leaks during rolling!
Generously sprinkle the crushed nuts over the jam, pressing them down gently to help them adhere. Then, using the parchment paper edge closest to you, carefully roll the dough as tightly as you can into a log. Tuck in the ends and place the seam side down on the baking sheet. Repeat with the second half of dough and toppings.
Step 6: Bake and enjoy
Bake the logs for about 30 minutes until a soft golden color appears. At this point, you have two delicious options: slice and enjoy immediately for soft cookies, or proceed with an additional baking step for crispy, biscotti-like treats.
How to Serve Italian Nut and Jam Rolled Cookies
Garnishes
For a simple yet elegant touch, dust the sliced cookies lightly with powdered sugar. This adds a sweet finish and makes the colors pop beautifully. You could also drizzle melted dark chocolate on top for extra decadence.
Side Dishes
These cookies shine alongside a steaming cup of espresso or a glass of dessert wine, enhancing the nutty and fruity flavors. For a cozy afternoon, pair them with spiced chai or your favorite creamy tea.
Creative Ways to Present
Slice the cookie logs into rounds and arrange them on a rustic wooden board with fresh fruit, cheese, and nuts for an irresistible Italian-inspired dessert platter. Alternatively, use the slices as a base for mini dessert bites topped with whipped ricotta and honey—a crowd-pleaser for special occasions!
Make Ahead and Storage
Storing Leftovers
Keep leftover Italian Nut and Jam Rolled Cookies in an airtight container at room temperature. They’ll stay fresh and flavorful for up to a week, making them a perfect make-ahead treat for busy days or last-minute guests.
Freezing
If you want to save some for even later, wrap the rolled dough logs tightly in plastic wrap and aluminum foil before freezing. They’ll last for up to three months and can be sliced and baked right from frozen by adding a few extra minutes to the baking time.
Reheating
To revive the cookies, warm slices in a preheated oven at 280 degrees Fahrenheit for about 10 minutes. This brings back that fresh-baked crispness without drying them out.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Almonds and walnuts both make wonderful alternatives and slightly change the flavor profile, so feel free to use whichever you prefer or have on hand.
What kind of jam works best in Italian Nut and Jam Rolled Cookies?
Fig jam is traditional and pairs beautifully, but apricot, raspberry, or even cherry jam all add delightful sweetness and texture. Just choose a jam you love eating on its own!
Why is the dough chilled before rolling?
Chilling firms up the dough, which makes it easier to roll out without sticking. It also helps the cookies hold their shape better during baking, preventing the jam from oozing out.
Can these cookies be made gluten-free?
You’ll want to try a gluten-free flour blend that can substitute 1-to-1 for all-purpose flour. Keep in mind the texture might differ slightly, but it’s definitely doable!
How do I get the cookie texture softer or crunchier?
If you prefer soft cookies, slice the logs after baking and serve immediately. For crunchier cookies, slice before the second bake at a lower temperature, baking each side until they reach your desired crispness.
Final Thoughts
I promise you, once you make these Italian Nut and Jam Rolled Cookies, you’ll wonder how you ever lived without them. They offer that rare combination of homey comfort and impressive presentation that makes sharing with friends and family incredibly satisfying. So go ahead, grab your ingredients, and roll up some delicious memories—these cookies are sure to become a treasured favorite in your kitchen.
Print
Italian Nut and Jam Rolled Cookies Recipe
- Total Time: 50 minutes plus 30 minutes chilling
- Yield: Approximately 24 cookies (depending on slice thickness) 1x
- Diet: Vegetarian
Description
Italian Nut and Jam Rolled Cookies are a delightful, tender treat combining a sweet, citrus-infused dough filled with rich fig jam and crunchy hazelnuts. This traditional Italian recipe offers a perfect balance of soft and crunchy textures, enhanced by the aromatic zest of orange. Ideal for tea time or a festive dessert, these cookies can be enjoyed soft or baked twice for a crisp finish.
Ingredients
Dough Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 2 tbsp milk
- 1 orange, zested
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Filling Ingredients
- 1 cup fig jam (or jam of your choice)
- 2 cups hazelnuts (skin removed) or almonds or walnuts
Instructions
- Prepare the dough: In a large mixing bowl, whisk the eggs and sugar until the mixture is light and frothy. Then whisk in the vegetable oil, milk, and orange zest to combine all wet ingredients.
- Sift dry ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture and use a wooden spoon to combine until a dough forms. The dough should be slightly tacky but workable.
- Knead and chill: Transfer the dough to a clean surface, knead lightly to form a disc, cover with plastic wrap, and refrigerate for 30 minutes to firm up.
- Prepare the nuts: Crush the hazelnuts by placing them on a clean dish towel, folding it over, and gently pounding with a meat mallet or rolling pin until coarsely broken. Set aside.
- Prepare the jam: Allow the jam to reach room temperature for easier spreading.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Tear a second parchment sheet the size of the baking sheet and dust it with flour for rolling out the dough.
- Roll out dough: Remove dough from refrigerator, divide in half, keeping one half wrapped to prevent drying. Place one half on the floured parchment and dust the top with a little flour. Roll out into a 12×9 inch rectangle.
- Add filling: Spoon half the jam in small dollops over the dough and spread evenly with an offset spatula, leaving a 1-inch border to prevent leakage. Sprinkle half the crushed nuts evenly on top and press lightly into the jam.
- Roll cookie log: Using the long edge closest to you, carefully roll the dough tightly into a log, using the parchment paper to help guide. Seal the edge seam side down, fold in the ends, and tuck underneath. Transfer carefully to the baking sheet. Repeat with the remaining dough and filling.
- Bake: Bake the logs at 350°F (175°C) for 30 minutes or until they turn a light golden brown.
- Cool for soft cookies: Allow the logs to cool completely. Wrap in plastic wrap and slice just before serving to enjoy a soft and tender cookie texture.
- Optional crisp finish: For a crunchier texture, reduce the oven temperature to 280°F (140°C). Slice the logs into ¾ inch wide slices and place on baking sheets. Bake for about 20 minutes per side or until crisp and golden. Cool before serving.
Notes
- Skin removal of hazelnuts enhances texture and taste but can be optional if using almonds or walnuts.
- Fig jam is suggested for authenticity and flavor depth, but any smooth fruit jam works well.
- Orange zest adds a fresh aromatic note; feel free to adjust to taste.
- Rolling the dough on parchment paper helps prevent sticking and makes rolling easier.
- Rolling tightly ensures neat logs and prevents filling leakage during baking.
- Slice logs while cool to avoid crumbling for soft cookies.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free blend suitable for baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cookie
- Method: Baking, Rolling
- Cuisine: Italian
Nutrition
- Serving Size: 2 cookies (approx. 40g)
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Italian cookies, rolled cookies, nut cookies, fig jam cookies, hazelnut cookies, orange zest cookies, festive cookies, dessert, bakery-style cookies
