Nut Roll Cookies (Walnut Filling)

Nut Roll Cookies (Walnut Filling) – Thermomix Recipe

If you love tender, buttery cookies with a rich nutty filling, Nut Roll Cookies with Walnut Filling are a must-try. These cookies are soft yet slightly crisp, with a sweet walnut filling that melts in your mouth. Perfect for holidays, tea time, or gifting, this recipe uses the Thermomix to simplify both the dough and the filling, making it easy to achieve consistent results every time.

Ingredients (Makes ~24 cookies)

For the Dough:

250 g all-purpose flour
125 g unsalted butter, softened
70 g sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt

For the Walnut Filling:

150 g walnuts, finely chopped or ground
80 g sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)

Optional Topping:

Powdered sugar for dusting
Melted chocolate for drizzling

Equipment

Thermomix
Mixing spatula
Rolling pin
Baking tray
Parchment paper
Small bowl

Step 1: Prepare the Walnut Filling

Place the walnuts in the Thermomix bowl. Chop for 5 seconds on speed 5. If you prefer a finer paste, chop for 10 seconds, scraping down the sides halfway.
Add sugar, milk, vanilla extract, and cinnamon (if using). Mix for 10 seconds on speed 4, scraping down the sides. The filling should be moist but not too runny—adjust with a teaspoon more milk if needed.
Transfer the walnut filling to a small bowl and set aside.

Tip: For an extra flavor boost, lightly toast the walnuts in the oven at 160°C (320°F) for 5–7 minutes before grinding.

Step 2: Make the Dough

Place butter and sugar in the Thermomix bowl. Cream for 20 seconds on speed 4 until smooth and fluffy.
Add the egg and vanilla extract. Mix 10 seconds on speed 4.
Add flour, baking powder, and salt. Mix for 15–20 seconds on speed 4, then knead 30 seconds on dough mode until the dough forms a smooth, cohesive ball.
Wrap in cling film and chill in the refrigerator for 30 minutes.

Tip: Chilling the dough makes it easier to roll out and prevents sticking.

Step 3: Shape the Cookies

Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Divide the dough into two portions. Roll each portion into a rectangle about 25×10 cm.
Spread a thin layer of walnut filling evenly over the rectangle, leaving a small border around the edges.
Carefully roll the dough along the long edge into a tight log.
Slice the log into 1–1.5 cm thick cookies and place them on the baking tray, cut side up.

Tip: Don’t overfill the dough—too much filling can leak during baking.

Step 4: Bake the Nut Roll Cookies

Bake the cookies in the preheated oven for 15–18 minutes, or until the edges are lightly golden.
Remove from the oven and allow them to cool slightly on the tray, then transfer to a wire rack to cool completely.

Step 5: Optional Finishing Touches

Dust with powdered sugar for a classic look.
Drizzle with melted chocolate for an indulgent twist.

Tip: These cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 2 months.

Tips for Perfect Nut Roll Cookies

Use softened butter for easy mixing and a tender dough.
Chill the dough before rolling to prevent sticking and tearing.
Slice carefully with a sharp knife to maintain the swirl pattern.
Even baking: Make all cookies roughly the same size to ensure uniform baking.
Flavor boost: Add a pinch of ground nutmeg or orange zest to the walnut filling for extra warmth.

Variations

Chocolate Walnut Cookies: Mix 2 tablespoons of cocoa powder into the dough for a chocolatey twist.
Almond Roll Cookies: Replace walnuts with finely chopped almonds and a few drops of almond extract.
Apricot Walnut Cookies: Add a thin layer of apricot jam under the walnut filling for a fruity surprise.
Mini Cookies: Roll smaller logs and slice into bite-sized cookies for parties or gifts.

Serving Suggestions

Serve with tea or coffee for an afternoon treat.
Perfect for holiday cookie platters or gifting in decorative boxes.
Can be served warm with a scoop of vanilla ice cream for a dessert variation.

Why Thermomix Makes This Recipe Easy

Effortless nut grinding ensures a consistent texture without lumps.
Quick dough preparation eliminates lengthy hand-kneading.
Even mixing incorporates butter, sugar, and flour for a soft, uniform dough.

By using the Thermomix, these walnut-filled nut roll cookies come out perfectly every time—soft, buttery, and beautifully swirled with a rich nut filling.