My Italian friend gave me this sweet cookie recipe, and it's been a favorite ever since!

In the tapestry of my kitchen memories, Italian Nut Rolls hold a special place, woven with threads of laughter, the clinking of rolling pins, and the sweet melody of family banter. These delightful swirls of nutty sweetness harken back to old-world traditions, a testament to the influence of Italian immigrants on our Midwestern tables. Their stories, much like the delicate layers of the nut rolls, are intricately folded into the fabric of our communities.

An Italian Nut Roll, for the uninitiated, is a yeasted pastry filled with a rich, spiced nut mixture. It's a symbol of celebration, perfect for holidays, weddings, or as a special treat to accompany the gentle rustling of leaves on a brisk autumn afternoon. Making them is an act of love, a craft passed down through generations, from weathered hands to eager youngsters, itching to learn the secrets preserved in flour-dusted recipe cards.

Serve these Italian Nut Rolls with a steaming cup of coffee or a frothy cappuccino for a cozy afternoon respite. They also pair beautifully with a glass of sweet Marsala wine, complementing the refined flavors. For a full spread, array them on a platter with fresh fruits, a variety of cheeses, and perhaps some savory charcuterie to balance the sweetness.

Heirloom Italian Nut Rolls
Servings: Makes about 12 rolls

- Dough:
- 1 cup whole milk, warmed
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- 2 large eggs, beaten
- ½ cup unsalted butter, melted and cooled
- ½ teaspoon salt
- 4½ cups all-purpose flour, plus more for dusting

- Filling:
- 2 cups ground walnuts
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 large egg white
- 2 tablespoons whole milk

- For brushing:
- 1 large egg yolk beaten with 1 tablespoon water

1. Start by proofing the yeast: combine the warm milk and sugar in a large bowl, then sprinkle the yeast on top. Let it sit until it's foamy - about 5 minutes. That's your sign the yeast is ready to bring our dough to life.

2. Stir in the melted butter, beaten eggs, and salt into the yeast mixture. Gradually add the flour, cup by cup, until a soft dough forms. Transfer the dough to a floured surface and knead until it's smooth and elastic, which should take about 8-10 minutes of good old-fashioned elbow grease.

3. Place the dough in a greased bowl, cover it with a tea towel, and let it rise in a warm place until it doubles in size, around 1½ hours. This is when the magic happens, so don't rush it.

4. While the dough is rising, let's prepare the filling. In a bowl, mix together the ground walnuts, sugar, cinnamon, egg white, and milk to create a pasty concoction. This will be the heart of your nut rolls, so savor the scent.

5. Preheat your oven to 350°F (175°C). Punch down the risen dough and divide it into 12 equal parts. Roll each part into a thin rectangle about 5 inches wide and spread an even layer of filling on top.

6. Roll each rectangle up tightly like a little log and neatly tuck the ends under. Line them up, seam-side down, on a baking sheet lined with parchment paper, leaving ample space between them.

7. Brush the tops with the egg yolk mixture to give them a glorious sheen. Bake for 25-30 minutes, or until they're golden brown. Keep your eye on them; they can be as sneaky as a fox in a henhouse if you're not careful.

8. Allow the rolls to cool slightly before cutting them into slices. The scent will be tempting, but they're just as hot as a blacksmith's anvil right out the oven.

- For a change, try using pecans or almonds in place of walnuts. You can also add a touch of lemon zest to the dough for a hint of citrus brightness.
- If you want to make these ahead of time, they freeze beautifully. Just wait for them to cool completely, wrap them well, and when ready, let them thaw at room temperature.
- Kneading dough can be a chore, so don't hesitate to use a stand mixer with a dough hook. Just remember: the feel of the dough is the truest measure, no machine can replace the intuition of an experienced baker's hands.