Description
Italian Wedding Cookies are delicate, buttery treats made with toasted almonds and dusted generously with powdered sugar. These melt-in-your-mouth cookies are perfect for festive occasions or a comforting afternoon snack, offering a subtle vanilla flavor and a tender crumb that pairs wonderfully with tea or coffee.
Ingredients
Scale
Cookies
- 1 cup raw almonds
- ½ cup powdered sugar (plus extra for coating)
- 1 cup unsalted butter, at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Toast the almonds: Preheat the oven to 350°F (175°C). Spread the raw almonds evenly on a baking sheet and toast them in the oven for about 5 minutes or until they turn lightly golden. Remove from the oven and allow them to cool completely.
- Grind almonds: Once cooled, pulse the toasted almonds in a food processor until they are finely ground but not turned into almond flour. Set aside.
- Cream butter and sugar: In a mixing bowl, beat the room temperature unsalted butter and ½ cup powdered sugar together until the mixture becomes light, fluffy, and creamy in texture.
- Add vanilla and salt: Incorporate the vanilla extract and ¼ teaspoon salt into the butter mixture, mixing well to combine all flavors evenly.
- Incorporate flour: Gradually add the all-purpose flour into the butter mixture, stirring continuously until a soft dough forms that holds together well without being sticky.
- Fold in almonds: Gently fold the ground toasted almonds into the dough, ensuring they are evenly distributed throughout without overmixing.
- Shape cookies: Take about 1 tablespoon of dough and roll it into a ball. Place each ball on a baking sheet lined with parchment paper, spacing them slightly apart as they will not spread much.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the bottoms are lightly golden but the cookies remain pale on top.
- Cool and coat: Remove the cookies from the oven and allow them to cool slightly for a few minutes. While still warm, roll each cookie in powdered sugar to coat. Once completely cooled, roll them in powdered sugar again for a thick, snowy finish.
Notes
- Toasting the almonds enhances their flavor and adds a slight crunch to these soft cookies.
- Make sure the butter is at room temperature for easier creaming with sugar.
- For best results, cool the cookies completely before the second powdered sugar coating.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Feel free to substitute almonds with pecans or walnuts for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
