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
Scale
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
