Italian Pili Nut Roll Cookie Recipe

If you’re into baked goods that feel just fancy enough without trying too hard, you should try this Italian Pili Nut Roll recipe!

Inspired by the tradition of Italian nut rolls that are known for their soft, buttery dough and satisfying fillings, this version swaps in proudly local ingredients such as Maven unsalted butter from O-Superstore for a smooth, full-bodied base and roasted pili nuts from Simbag for a richer, sweeter, and more buttery flavor. More importantly, you should look into pili nuts benefits; they are a complete protein powerhouse, rich in magnesium, contains high levels of antioxidants, and much more!

What’s the difference between Italian Nut Rolls and Other Nut Rolls?

Italian nut rolls differ from the usual nut roll (typically Eastern European style) in a few delicious ways. While the standard nut roll focuses on a clean walnut-sugar combo wrapped in soft yeast dough, Italian-style versions lean richer. The dough is almost cookie-like, and the filling often carries warm spices and extra personality. This recipe captures that vibe but goes local.

Moreover, no yeast means no proofing, meaning faster results!

Serve these with strong coffee, gift them by the dozen, or sneak a few straight off the cooling rack, whatever you choose, you’re absolutely going to love it!

See full recipe below:

Ingredients

Dough:

• 1 cup Maven unsalted butter (softened)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Filling:

• 1 cup finely ground Simbag roasted pili nuts
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Preparation

Directions

1. Mix Maven unsalted butter and sugar until fluffy. Add eggs and vanilla. Stir in flour, baking powder, and salt. Divide dough, flatten into discs, wrap, and chill for 1 hour.
2. Mix Simbag roasted pili nuts, sugars, cinnamon, and nutmeg in a bowl.
3. Preheat oven to 350°F (175°C). Roll one dough disc into a 1/4-inch thick rectangle. Sprinkle half the filling and lightly press it in.
4. Roll into a log and cut into 1/2-inch slices. Arrange on a parchment-lined tray.
5. Bake 12–15 minutes until edges turn golden. Cool on tray before transferring to a rack.
6. Repeat with the second dough disc.

Recipe Tips:

1. Chill dough to keep it firm and easy to roll.
2. Roll evenly for uniform baking.
3. Adjust spices as preferred.

Serving size: 30 cookies