Italian Wedding Cookies
Italian Wedding Cookies are delicate, buttery treats with a nutty flavor and tender texture, perfect for celebrations or everyday indulgence. This recipe combines almond flour and all-purpose flour to create cookies that melt in your mouth and are finished with a dusting of powdered sugar.
Servings: 24 servings
Ingredients
- 2 sticks unsalted butter softened to room temperature
- ½ cup powdered sugar plus extra for dusting
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup almond flour
- 2½ cups all-purpose flour
Instructions
- Before you start mixing, make sure your butter is softened to room temperature. Measure out all your dry ingredients and have your vanilla extract ready.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream together the softened butter and ½ cup powdered sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the vanilla extract and salt to the creamed butter mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
- Add the almond flour to the wet ingredients and mix on low speed until just combined.
- Sift the all-purpose flour into the mixing bowl in batches and mix on low speed until the dough comes together. The dough should be soft but not sticky. If it feels too sticky, add a little more flour, a tablespoon at a time.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out small portions of dough and roll them into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake the cookies for 15-18 minutes, or until the edges are just starting to turn golden. Be careful not to overbake—they should remain pale for the most tender texture.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cool, generously dust with powdered sugar for that classic finish.
Equipment
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Paddle Attachment
- Baking Sheets
- Parchment Paper
- Wire Rack
Notes
Make sure your butter is softened but not melted to ensure proper dough consistency. Use fresh almond flour for the best flavor and texture. Sifting the all-purpose flour prevents lumps and helps create a smooth dough. Don't overbake; the cookies should be pale and just firm to the touch when done. For even baking, rotate your baking sheet halfway through the baking time. Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. Variations include using different nut flours, flavored sugar coatings, chocolate-dipped cookies, gluten-free flour substitutes, or different extracts.