The perfect Holiday cookie, Italian wedding cookies are light as air with ground almonds, powdered sugar and lots of butter!
I love these little Italian wedding cookies. They’re like little pillows of snow lightly crumbing on your tongue. Consisting of mostly ground almonds which is what makes up the delicate and crumbly bite. A healthy dusting of sweet powdered sugar adds just enough sweetness without overwhelming the neutral nutty flavor.
More Authentic Italian Cookie Recipes
I bake an enormous amount of cookies for the holidays and even though Italian wedding cookies are always top of the list, they are not the only ones I like to bake. My cherry pistachio rugelach are always a winner and, honest plug: they were even mentioned in the Los Angeles Times! And I would totally add these double chocolate chip cookies or these apple peanut butter cookies to any cookie gift box!
Funny story- Hubby’s mom asked me to make a batch of this easy wedding cookie recipes 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!
Variations for Italian Wedding Cookies
- Mexican wedding cookies- Add 1 tsp. cinnamon to the batter.
- Substitute different nuts: Walnuts, cashews and hazelnuts would be great alternatives.
- Add pecans to make “Russian tea cakes”.
- Substitute vanilla extract for almond extract for a more intense almond flavor. Or you can include both vanilla and almond.
How to Make Italian Wedding Cookies
- Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat mat.
- Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
3. Add ground almonds and extracts and mix until combined. Blend in flour gradually and mix until everything is combined. You may need to use a spatula to scrape the sides and bottom.
4. Using a melon baller or cookie scoop, shape batter into balls and place on parchment line cookie sheet. You can space them close together but they should not be touching.
5. Bake Italian wedding cookies for for 22-25 minutes until just lightly browned and make sure the cookies do not get golden brown, they should be light in color.
6. Allow Italian wedding cookies to cool and evenly dust with powdered sugar.
Italian Wedding Cookies Recipe
The perfect Holiday cookie, Italian wedding cookies are light as air with almonds, powdered sugar and lots of butter!
Ingredients
- 1 1/2 cups unsalted butter softened
- 3/4 cups powdered sugar sifted
- 3/4 teaspoon salt
- 1 1/2 cups finely ground almonds
- 4 teaspoons vanilla extract
- 3 cups flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat mat.
- Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
- Add ground almonds and extracts and mix until combined. Blend in flour gradually and mix until everything is combined. You may need to use a spatula to scrape the sides and bottom.
- Using a melon baller or cookie scoop, shape batter into balls and place on parchment line cookie sheet. You can space them close together but they should not be touching.
- Bake Italian wedding cookies for for 22-25 minutes until just lightly browned and make sure the cookies do not get golden brown, they should be light in color.
- Allow Italian wedding cookies to cool and evenly dust with powdered sugar.
Notes
Makes 4 dozen cookies
Recipe adapted from All Recipes
Nutrition
Serving: 2cookiesCalories: 107kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 37mgPotassium: 10mgSugar: 2gVitamin A: 175IUCalcium: 10mgIron: 0.5mg
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This was my first time having Italian wedding cookies and they were amazing! So delicious and so easy to make! Will be adding these to my Christmas cookie baking too.
I love making all these variations during the holidays. Such a simple and delicious recipe!
Love Italian food, desserts…everything! Thanks for sharing! Looks delicious!
My dad is Italian so I will share this recipe with him. I know he would love to use your recipe and make this for the holidays.
I’ve made these many times. They are wonderful! The only thing different that I do is switch out 1/2 of the finely ground almonds and add a course ground almond flour instead for just a little bit of texture. Delish.
Thank you for sharing, Mary!
I want to make these cookies for a wedding. If I keep the dough in the fridge overnight, will that be a problem?
Not at all, I’ve done that many times and for a friends wedding too! Make the dough ahead of time, wrap in plastic wrap then roll and bake. it will certainly firm up a bit and that’s ok!