nut roll recipe
The Best nut roll recipe
What I love most about this recipe is how adaptable it is. You can make them with just a few ingredients and still have something that feels special, whether it’s for a weekend brunch or a quick afternoon pick-me-up. The natural sweetness of the honey and the nutty crunch make them satisfying without being overly heavy, which is perfect for daily eating. And because they’re made with whole nuts and seeds, they’re packed with healthy fats and protein—great for keeping energy steady. My kids have been asking for them lately, and honestly, I don’t mind feeding them whenever they want. They’re so easy to store and reheat, so there’s no waste, either. Plus, the fact that they’re homemade means I know exactly what’s going into them—no mystery flavors or preservatives. It’s those little things that make a recipe truly worth making.
Classic Nut Roll Recipe
A delightful, cheesy, and nutty Italian roll that’s perfect for appetizers or a light snack. Packed with flavor and easy to make!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped walnuts or pecans
- 1/2 cup marinara sauce
- 1 tbsp grated Parmesan
- 1/4 cup chopped fresh basil
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a large bowl, mix flour, salt, and baking powder. -
2
In another bowl, combine ricotta, egg, and Parmesan. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. -
3
Fold in chopped nuts. Turn dough onto a lightly floured surface and gently knead until smooth. Divide into 8 equal balls. -
4
Roll each ball into a thin oval shape, about 1/4-inch thick. Place on a baking sheet, spacing them apart. -
5
Bake for 15-18 minutes until golden brown. While warm, brush with marinara sauce (if using) and sprinkle with Parmesan and basil.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of nutmeg or red pepper flakes to the dough.
- Store baked rolls in an airtight container for up to 3 days or freeze for longer storage.
- Substitute walnuts with almonds or pecans for variety.
Watch Video Of How Classic Nut Roll Recipe Works
❓ Frequently Asked Questions About Nut Roll
What is the primary difference between a nut roll and a traditional shortbread cookie?
A nut roll is typically richer and denser than traditional shortbread due to the addition of ground nuts (like hazelnuts, almonds, or walnuts) mixed into the butter and flour base. Shortbread usually relies on a simpler, buttery dough without added nuts, resulting in a lighter, crumbly texture.
Can I substitute any nuts for the traditional hazelnuts in a nut roll recipe?
Yes! While hazelnuts are classic, you can use almonds, walnuts, pecans, or even a mix of nuts. For a richer flavor, hazelnuts are best, but walnuts add a slightly earthier taste, while almonds give a lighter, more delicate note. Just ensure they’re finely ground for a smooth texture.
How do I ensure the nut roll stays soft and moist after baking?
To keep it soft:
– Use cold butter (not melted) for a tender crumb.
– Add a small amount of cold milk or cream while mixing to prevent overworking the dough.
– Store in an airtight container at room temperature—avoid refrigeration, as it can make it dry.
– For extra moisture, brush with melted butter or dust with powdered sugar before serving.
Why does my nut roll turn out tough or crumbly instead of soft and buttery?
Common causes include:
– Overmixing the dough (use a light hand).
– Using warm butter (must be cold but not icy).
– Not chilling the dough long enough before rolling (at least 30 minutes).
– Skipping the milk/cream addition (helps bind the dough).
– Baking at too high a temperature (lower heat, ~350°F/175°C, prevents over-browning and drying).
Can I make nut rolls ahead of time and freeze them?
Yes! You can freeze nut rolls in this form:
– Bake and cool completely, then wrap tightly in plastic wrap, then seal in an airtight container or freezer bag.
– To reheat, warm in a 300°F (150°C) oven for 10–15 minutes or microwave for 30–60 seconds.
– They’ll stay fresh for up to 3 months. For best texture, avoid freezing raw dough (it can become too hard).
