I love these little guys. They’re like little pillows of snow lightly crumbing on your tongue. Consisting of mostly ground almonds is what makes up this delicate and crumbly bite. A healthy dusting of sweet powdered sugar adds just enough sweetness without overwhelming the neutral nutty flavor.
I always think these are just perfect for the Holiday season. I rigorously dust them with powdered sugar, watching the snow sugar delicately fall atop these petite cakes and can’t help but bring myself back to childhood memories of snow-filled Holidays in NYC.
It’s the little things.
Funny story- Hubby’s mom asked me to make a batch for a family friend. When I told her I would whip up some Italian wedding cookies, she quickly replies with, “No, don’t tell them they’re called that. They might think I’m rushing them to get married!” Ha!
So this is when I find out that there are several names and adaptations.
Mexican wedding cookies- Add some cinnamon.
Italian wedding cookies-also made with walnuts and can be iced instead of dusted with sugar.
Russian tea cakes-another name I found out they are and what I stuck with!
Italian Wedding Cookies
Recipe adapted from here
- 1 1/2 c unsalted butter, softened
- 3/4 c powdered sugar, sifted
- 3/4 teaspoon salt
- 1 1/2 c finely ground almonds
- 4 tsp vanilla extract
- 3 c flour, sifted
- Powdered sugar, for dusting
- Preheat oven to 325 degrees Fahrenheit .
- Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
- Add almonds and vanilla. Blend in flour gradually and mix well.
- Mix until just combined and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Using a melon baller, shape into balls. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown.
- Cool slightly, then dust with extra powdered sugar.?