Italian wedding cookies
Small almond-butter cookies receive two coatings of powdered sugar.
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
- Heat the oven to 350°F. Toast the almonds for about 5 minutes, let them cool, then process them into a coarse meal.
- Beat the butter with ½ cup powdered sugar for 3–4 minutes. Mix in vanilla and salt, followed by the flour.
- Fold the cooled ground almonds into the dough. Form tablespoon-size balls and set them about an inch apart on a parchment-lined sheet.
- Bake for approximately 10 minutes. Check for pale tops and lightly colored undersides.
- Coat the warm cookies in sifted powdered sugar. Cool on a rack, then add a second sugar coating.
Notes
Recipe source: Barbara Bakes. Preparation text has been rewritten for this guide.