Italian Nut Roll Cookies, also known as Cucidati or Italian Fig/Nut Cookies, are a traditional treat, especially around the holidays. There are a few regional variations, but here’s a classic version focused on the nut filling:
For the Dough:
3½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
Zest of 1 lemon (optional for a citrusy note)
For the Nut Filling:
2 cups ground walnuts or a mix of walnuts and pecans
½ cup honey
½ cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract
¼ cup milk (adjust for consistency)
For the Glaze (optional):
1 cup powdered sugar
2–3 tbsp milk
Sprinkles (optional, for decoration)
Instructions:”’
- Make the Dough:
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla and lemon zest.
Gradually add the dry ingredients until a soft dough forms.
Divide dough into 2-3 portions, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
Mix ground nuts, honey, brown sugar, cinnamon, vanilla, and milk until a thick paste forms. Set aside.
- Assemble the Rolls:
Preheat oven to 350°F (175°C).
Roll out each dough portion into a rectangle (about ⅛–¼ inch thick).
Spread nut filling evenly down the center.
Fold sides over the filling and seal edges (like a log).
Place seam-side down on a parchment-lined baking sheet.
- Bake:
Bake for 20–25 minutes, or until golden.
Let cool slightly before glazing.
- Glaze & Decorate (Optional):
Mix powdered sugar with milk to make a glaze.
Drizzle over cooled rolls and add sprinkles.
Slice into 1-inch pieces once the glaze sets.
Want a version with figs or dates included in the filling too?
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