Description
Classic Italian Wedding Cookies are buttery, nutty, and lightly sweet treats perfect for any celebration. These delicate cookies are made with toasted almonds, coated generously in powdered sugar, and baked to golden perfection. Their melt-in-your-mouth texture paired with a rich almond flavor makes them a beloved dessert staple.
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 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 turn lightly golden and fragrant. Remove from the oven and allow them to cool completely before proceeding.
- Grind almonds: Once the almonds have cooled, pulse them in a food processor until they are finely ground but not turned into almond butter. This adds a wonderful texture and flavor to your cookies.
- 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. This will create a smooth base for the dough.
- Add vanilla and salt: Mix in the vanilla extract and salt thoroughly until combined evenly for enhanced flavor.
- Incorporate flour: Gradually add the all-purpose flour to the butter mixture, mixing steadily until a soft dough forms. Make sure not to overmix to keep the cookies tender.
- Fold in almonds: Gently stir in the finely ground almonds ensuring they are distributed evenly throughout the dough.
- Shape cookies: Roll the dough into small balls roughly 1 tablespoon in size. Place them spaced apart on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the bottoms of the cookies turn lightly golden. Avoid overbaking to keep them soft and crumbly.
- Cool and coat: Allow the cookies to cool slightly on the baking sheet, then roll them in powdered sugar while still warm. After they have cooled completely, you can roll them in powdered sugar again for a beautiful, snowy finish.
Notes
- Be careful not to over-toast the almonds as they can turn bitter.
- Using room temperature butter ensures even mixing and better texture.
- Roll the dough balls slightly smaller or larger depending on your preferred cookie size, adjusting baking time accordingly.
- You can substitute almonds with pecans or walnuts for a different nutty flavor.
- Store cookies in an airtight container at room temperature; they can last up to a week.
