Description
Italian Wedding Cookies are delicate, buttery cookies with finely ground toasted almonds, rolled generously in powdered sugar for a sweet finish. Traditionally served at weddings and special occasions, these melt-in-your-mouth treats combine a rich, nutty flavor with a tender crumb, making them a perfect coffee companion or holiday delight.
Ingredients
Almonds
- 1 cup raw almonds
Dough
- 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 evenly on a baking sheet and toast them for about 5 minutes or until they are lightly golden. Remove from the oven and allow the almonds to cool completely before the next step.
- Grind almonds: Place the cooled toasted almonds into a food processor and pulse until they are finely ground to incorporate smoothly into the dough.
- Cream butter and sugar: In a mixing bowl, beat the room temperature unsalted butter together with ½ cup powdered sugar until the mixture becomes light and fluffy, which will help give the cookies a tender texture.
- Add vanilla and salt: Mix in 1 teaspoon of vanilla extract and ¼ teaspoon salt to the creamed butter mixture to enhance the flavor.
- Incorporate flour: Gradually add the 2 cups of all-purpose flour to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in almonds: Stir in the finely ground toasted almonds evenly throughout the dough, ensuring every bite has a subtle nutty texture.
- Shape cookies: Using a tablespoon measure, roll the dough into small balls and place them on a parchment-lined baking sheet with some space between each cookie.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the bottoms are just lightly golden. Be careful not to overbake to maintain their delicate texture.
- Cool and coat: Remove the cookies from the oven and let them cool slightly. While still warm, roll the cookies in powdered sugar. After they cool completely, roll them again in powdered sugar for a beautiful, snowy finish.
Notes
- Ensure the almonds are fully cooled before grinding to avoid a paste-like consistency.
- Room temperature butter helps achieve the creaming effect necessary for tender cookies.
- Use parchment paper for easy cleanup and to prevent sticking.
- Double coating with powdered sugar enhances the traditional look and adds sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
