Italian Wedding Cookies
These delightful cookies feature a blend of buttery richness and crunchy almonds, dusted with powdered sugar for a sweet finish.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Gluten-free blend can be used as a substitute.
- 1 cup Ground almonds Almond flour can be used if whole almonds are not available.
- 1 pinch Salt
Wet Ingredients
- 1 cup Unsalted butter Must be softened for easy creaming.
- 3/4 cup Powdered sugar Essential for coating.
- 1 teaspoon Vanilla extract Almond extract can be used for an extra twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, combine the dry ingredients: flour, ground almonds, and salt.
Mixing
- In another bowl, beat the softened butter with powdered sugar until light and fluffy, approximately 3-5 minutes.
- Gradually mix in the vanilla extract.
- Fold in the dry mixture until just combined.
Baking
- Scoop small amounts of dough and roll them into balls about the size of a walnut.
- Place them on the prepared baking sheet with space between each.
- Bake for 12-15 minutes or until the bottoms are golden while the tops remain pale.
Finishing Touch
- Let the cookies cool slightly before rolling in powdered sugar.
- Once fully cooled, dust with additional powdered sugar for a fluffy coating.
Notes
Measure ingredients accurately to avoid affecting the final product. Avoid over-baking for a melt-in-your-mouth quality. Store in an airtight container at room temperature for up to a week, or freeze for a month.