Italian wedding cookies are simple yet elegant, not too sweet, with a subtle nuttiness from the ground almonds, which add depth of flavor and great texture to the cookies. These are the type of cookie that looks fancy, as though they came from a bakery, but their elegant appearance is due to a delicate dusting of powdered sugar, which makes every dessert look extra special. Place a heaping mound of cookies on top of a serving platter, or package in a tin lined with wax paper to give as a gift (Italian wedding cookies store well and freeze beautifully). From a book club or a church picnic to a tea party for our kids and their friends, these cookies are a delicious way to serve up something sweet, regardless of the occasion.
40 minutes to prepare 4 dozen cookies
Ingredients
- 3 sticks unsalted butter, room temperature
- 2 ½ cups almonds, finely ground
- 1 ½ cups powdered sugar, divided
- 3 cups flour, sifted
- 1 ½ tablespoons vanilla
- ¼ teaspoon salt
Preparation
- Preheat oven to 325°F.
- Cream butter, ¾ cup sugar and salt in a bowl until fluffy.
- Add ground almonds and vanilla extract; blend until incorporated.
- Slowly add flour and mix until dough forms.
- Scoop rounded tablespoons of dough and roll into a ball. Bake on parchment lined cookie sheet for 15-20 minutes.
- Cool completely before rolling in a bowl filled with ¾ cup powdered sugar.
Recipe adapted from For the Feast
