Description
Italian Wedding Cookies are tender, buttery almond-flavored treats coated in powdered sugar. These melt-in-your-mouth cookies are perfect for festive occasions or a sweet everyday snack. The recipe involves toasting and grinding almonds to infuse a rich nutty flavor, combining them with a soft dough, and baking until lightly golden before coating with powdered sugar for a delicate finish.
Ingredients
Main Ingredients
- 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 your oven to 350°F (175°C). Spread the raw almonds on a baking sheet and toast them for about 5 minutes until they turn lightly golden. Remove from the oven and allow them to cool completely before moving to the next step.
- Grind almonds: Once cooled, pulse the almonds in a food processor until they are finely ground, but not turned into almond butter. Set aside.
- Cream butter and sugar: In a mixing bowl, beat the unsalted butter and ½ cup powdered sugar together until the mixture becomes light and fluffy, which will ensure the cookies have a tender texture.
- Add vanilla and salt: Mix in the vanilla extract and the salt evenly into the creamed butter mixture to bring flavor balance.
- Incorporate flour: Gradually add the all-purpose flour to the mixture while stirring gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Fold in almonds: Stir the finely ground almonds into the dough, ensuring they are evenly distributed throughout.
- Shape cookies: Roll the dough into approximately 1-tablespoon-sized balls and place them on a parchment-lined baking sheet, spaced apart to avoid sticking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the bottoms are lightly golden.
- Cool and coat: Allow the cookies to cool slightly on the baking sheet, then while still warm, roll them in powdered sugar to coat. Once completely cooled, you can roll them in powdered sugar again for a thicker coating and classic appearance.
Notes
- Make sure the almonds are fully cooled before grinding to avoid clumping.
- If you prefer a smoother texture, process the almonds more finely but avoid turning into almond butter.
- Use unsalted butter to control salt content precisely.
- The double coating of powdered sugar provides a traditional look and extra sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free variant, substitute the almonds with an equal amount of finely ground oat flour or use seeds.
