Italian wedding cookies
These tender, buttery cookies studded with toasted almonds and rolled in powdered sugar are perfect for holidays, weddings, and everyday celebrations.
Ingredients
- 1 cup raw almonds
- 1/2 cup powdered sugar plus more for coating
- 1 cup unsalted butter at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Spread almonds on the baking sheet and toast for 5 minutes until golden and fragrant. Let cool completely.
- Transfer cooled almonds to a food processor and pulse until they form a coarse flour. Set aside.
- In a large bowl, beat butter and 1/2 cup powdered sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
- Mix in vanilla extract and salt until combined.
- Add flour gradually on low speed, mixing just until incorporated.
- Fold in ground almonds with a spatula until evenly distributed.
- Roll dough into tablespoon-sized balls and place on prepared baking sheet about 1 inch apart.
- Bake for 10 minutes until bottoms are lightly golden but tops remain pale.
- While still warm, roll cookies in sifted powdered sugar. Place on a wire rack to cool completely.
- Once cooled, roll cookies in powdered sugar a second time for a beautiful finish.
Notes
- Use room temperature butter that is soft but still holds its shape for the best texture
- Do not overbake - cookies should be pale on top with just golden bottoms
- Grind almonds to a coarse flour texture, stopping before they become paste-like
- The double coating of powdered sugar creates the signature snowy appearance
- If making ahead, re-roll in fresh powdered sugar before serving for the best presentation
- Store in an airtight container at room temperature for up to one week or freeze for up to three months