There’s something magical about a dessert that feels both nostalgic and indulgent. This Pistachio Almond Swiss Roll is just that—a soft, airy sponge cake rolled with a luscious nutty cream filling. Every bite is a swirl of sweetness, crunch, and creaminess, reminding me of summer afternoons when my nonna would surprise us with a freshly baked roll on the patio.
If you love desserts that balance elegance with comfort, this is one recipe you don’t want to miss! And hey—if you enjoy this recipe, don’t forget to subscribe to my email list for more cozy and festive treats straight to your inbox.
Overview of Recipe Content
The Pistachio Almond Swiss Roll is a light and fluffy sponge cake layered with whipped cream flavored with almond extract, chopped pistachios, and almonds. It’s perfect for:
- Celebrations, holidays, and family gatherings.
- A tea-time centerpiece.
- A make-ahead dessert that impresses every guest.
Why you’ll love it:
- The cake is soft, airy, and easy to roll.
- The filling is nutty yet light, not too sweet.
- It looks stunning on a table, with beautiful green pistachio flecks.
Taste & Texture: Nutty, creamy, slightly sweet with a delightful crunch. Think soft sponge hugging a pistachio-almond whipped cream cloud.
Ingredients You’ll Need:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup pistachios, finely chopped
- 1/2 cup almonds, finely chopped
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
Tools Needed:
- Stand mixer or hand mixer
- Mixing bowls
- 10×15 inch jelly roll pan
- Parchment paper
- Clean kitchen towel (for rolling)
Substitutions & Additions:
- Swap almonds with hazelnuts for a chocolate-nut twist.
- Add cocoa powder to the batter for a chocolate sponge roll.
- Fold in mascarpone cheese to the cream for richness.
How to Make Pistachio Almond Swiss Roll
- Prepare the Pan: Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment and lightly grease.
- Make the Sponge Batter: Beat eggs and sugar until pale and fluffy (about 5 minutes). Add vanilla. Gently fold in flour, baking powder, and salt. Mix in melted butter last.
- Bake: Spread batter evenly in the prepared pan. Bake for 12–14 minutes until golden and springy.
- Roll While Warm: Immediately invert cake onto a powdered sugar–dusted kitchen towel. Peel off parchment and roll tightly with towel. Let cool.
- Prepare Filling: Whip cream with powdered sugar and almond extract until soft peaks form. Fold in pistachios and almonds.
- Assemble: Unroll cooled cake, spread cream evenly, then re-roll gently. Chill for 1 hour before slicing.
- Serve & Enjoy: Dust with powdered sugar or garnish with extra chopped pistachios.
What to Serve with Pistachio Almond Swiss Roll
- A cup of espresso or chai tea.
- Fresh berries for a refreshing contrast.
- A drizzle of honey or white chocolate for added elegance.
Tips for Making It Perfect
- Don’t overbake—overbaking makes rolling difficult.
- Roll while warm to avoid cracks.
- Use chilled cream and bowl for best whipping results.
- Make ahead: Store rolled cake overnight before slicing for cleaner cuts.
Storage Instructions
- Fridge: Keep covered for up to 3 days.
- Freezer: Wrap tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in fridge.
- Reheat: Not needed—serve chilled!
General Information
Swiss rolls (or roulades) have European roots, often filled with jam or cream. This pistachio-almond variation brings Mediterranean flair, making it festive and unique.
Frequently Asked Questions
1. Can I make this without nuts?
Yes—replace nuts with mini chocolate chips or shredded coconut.
2. How do I prevent cracks in the roll?
Roll while warm, using a towel dusted with powdered sugar.
3. Can I make this ahead of time?
Yes—best made 1 day in advance for flavors to meld.
4. Can I make it gluten-free?
Yes, swap flour for a 1:1 gluten-free blend.
5. Can I use whipped topping instead of cream?
Yes, but real cream has better flavor and texture.
Conclusion
This Pistachio Almond Swiss Roll is more than a dessert—it’s a showstopper centerpiece with nutty elegance in every swirl. If you loved this, you’ll also enjoy my other nutty creations like Walnut Brownie Bites, Almond Biscotti, Cashew Butter Cookies, Hazelnut Chocolate Tart, and Pecan Pie Bars.
Interactive Elements
I’d love to see your version! Leave a review below, share your photos on Pinterest, or tag me on Instagram @PoulefRecipe.
Nutritional Information (per slice, 10 servings)
| Calories | Carbs | Protein | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| 320 | 28g | 6g | 20g | 18g | 2g |
Pistachio Almond Swiss Roll – Swirls of Nutty Cream Delight
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Pistachio Almond Swiss Roll is a nutty, creamy dessert with fluffy sponge and almond-pistachio whipped filling—perfect for gatherings.
Ingredients
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup pistachios, finely chopped
1/2 cup almonds, finely chopped
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon almond extract
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment.
2. Beat eggs and sugar until pale and fluffy. Add vanilla.
3. Fold in flour, baking powder, and salt. Mix in melted butter.
4. Bake for 12–14 minutes until golden and springy.
5. Invert cake onto a powdered sugar–dusted towel, peel parchment, roll while warm.
6. Whip cream with powdered sugar and almond extract until soft peaks form. Fold in nuts.
7. Unroll cooled cake, spread filling, roll again, and chill before serving.
Notes
Roll cake while warm to avoid cracks.
Store covered in fridge for up to 3 days.
Best served chilled for clean slices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
