Description
These Italian Wedding Cookies are buttery, tender treats packed with toasted almonds and dusted generously in powdered sugar. Perfectly crisp on the outside and tender inside, these classic cookies are ideal for parties, holidays, or just a delightful snack with coffee or tea.
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 for about 5 minutes or until they turn lightly golden. Remove from oven and allow to cool completely.
- Grind almonds: Once the almonds have cooled, pulse them in a food processor until finely ground, resembling a coarse almond meal.
- 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, about 2-3 minutes.
- Add vanilla and salt: Stir in the vanilla extract and salt until fully combined with the butter mixture.
- Incorporate flour: Gradually add the all-purpose flour to the mixture, mixing until a soft dough forms without any dry spots.
- Fold in almonds: Gently fold the ground almonds into the dough to distribute evenly.
- Shape cookies: Roll the dough into tablespoon-sized balls and place them spaced apart on a parchment-lined baking sheet to prevent sticking.
- Bake: Bake the cookies in the preheated 350°F (175°C) oven for 10 to 12 minutes or until the bottoms turn lightly golden but the cookies remain pale on top.
- Cool and coat: Allow the cookies to cool slightly on the baking sheet. While still warm, roll them in powdered sugar to coat. Once fully cooled, optionally roll them in powdered sugar again for a thicker coating and a classic finish.
Notes
- Make sure almonds are cooled completely before grinding to avoid releasing too much oil.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Rolling cookies in powdered sugar while warm helps the sugar adhere better.
- These cookies pair wonderfully with coffee, tea, or a glass of milk.
