Description
Classic Italian Wedding Cookies are tender, buttery almond-flavored delights coated in powdered sugar. These melt-in-your-mouth cookies are perfect for celebrations or a delightful treat alongside coffee or tea. Made with toasted ground almonds and a simple dough, they bake quickly to a light golden perfection and are generously dusted with powdered sugar for a festive finish.
Ingredients
Scale
Almonds
- 1 cup raw almonds
Cookie 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 in the oven for about 5 minutes or until they turn lightly golden. Remove and allow them to cool completely to ensure they grind properly.
- Grind almonds: Using a food processor, pulse the cooled toasted almonds until they are finely ground but not into almond butter. This adds texture and flavor to your cookies.
- Cream butter and sugar: In a mixing bowl, beat the room-temperature unsalted butter together with ½ cup of powdered sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add vanilla and salt: Mix the vanilla extract and salt into the creamed butter and sugar mixture, blending well to evenly distribute the flavors.
- Incorporate flour: Gradually add the all-purpose flour to the bowl, mixing 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 until they are evenly distributed, enhancing the cookie’s characteristic flavor and texture.
- Shape cookies: Roll the dough into 1-tablespoon-sized balls. Place them spaced apart on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Bake the cookies in your preheated oven for 10 to 12 minutes or until the bottoms of the cookies turn a light golden color. Avoid overbaking as they should remain tender.
- Cool and coat: Remove the cookies from the oven and let them cool slightly but while still warm, gently roll them in powdered sugar. Once fully cooled, you may roll them again in powdered sugar for a thicker, classic coating.
Notes
- Use room temperature butter for easier creaming and better texture.
- Toasting almonds intensifies their flavor and adds a nutty aroma.
- Rolling cookies while warm in powdered sugar helps the coating stick better.
- Store cookies in an airtight container to keep them fresh and tender.
- These cookies freeze well; thaw before serving and re-roll in powdered sugar if needed.
