Italian Wedding Cookies
Recipe adapted from Rocco DiSpirito These melt-in-your-mouth delights capture the essence of Italian tradition, perfect for celebrations or cozy holiday baking!
- Yield: 6 dozen
- Total time: 50 min
- Prep: 30 min
- Cook: 20 min
- Nutritional analysis per serving (1 of 72): Calories 79; Total Fat 5 g; Saturated Fat 3 g; Carbohydrates 6 g; Dietary Fiber 0 g; Sugar 2 g; Protein 1 g; Cholesterol 10 mg; Sodium 25 mg
Ingredients
- 1 1/2 cups unsalted butter
- 3/4 cup confectioners' sugar, plus 1/3 cup extra for coating
- 3/4 teaspoon salt
- 1 1/2 cups finely ground blanched almonds
- 5 1/2 teaspoons vanilla extract
- 3 cups sifted all-purpose flour
Directions
- Preheat the oven to 325F (160C) and get ready to create cookie magic.
- In a mixing bowl, cream the butter until smooth; gradually work in the 3/4 cup confectioners' sugar and salt, beating until pale and airy for that perfect light texture.
- Stir in the ground almonds and vanilla extract until fully combined, infusing every bite with nutty aroma.
- Add the flour a little at a time, mixing until a cohesive dough forms your hands might get involved for the best results!
- Form the dough into small crescent shapes using about 1 teaspoon per cookie, and arrange on ungreased baking sheets.
- Bake for 15-20 minutes the cookies should set but not brown, staying beautifully tender.
- Allow them to cool slightly, then roll each warm cookie in the reserved confectioners' sugar for a snowy, irresistible finish.
Watch these vanish at your next gathering a timeless treat that brings joy and warmth to every table![1][4][5]
