Italian Wedding Cookies Recipe
Snowy, tender italian wedding cookies with brown butter depth, toasted almonds, and a fragrant brandy-anisette lift—perfect for holiday tins, showers, and weddings.
Equipment
- Oven
- 2 baking sheets
- Non-stick baking paper
- Food processor
- Mixing Bowl
- Electric Mixer
- Wire rack
- Fine mesh strainer
- Small bowl
Ingredients
- 1 cup salted butter at cool room temperature (227 grams)
- 1/2 cup granulated white sugar (100 grams)
- 1 tablespoon brandy (15 mls)
- 1/2 teaspoon almond extract optional
- 2 cups all purpose (plain) flour (250 grams)
- 1 cup whole almonds (150 grams)
- 1 cup powdered sugar for coating
Instructions
Toast and prep the almonds
- Preheat oven to 320ºF/160ºC and line two baking sheets with non-stick baking paper.
- Spread the almonds out onto a baking sheet and toast for 5-8 minutes, watching closely so they do not burn. When your kitchen smells sweet and nutty, pull them out and let them cool.
- Pulse the cooled almonds in a food processor until mostly fine with some larger chunks, then set aside.
The brown butter enhancement, then back to soft-solid
- Brown the butter until it foams and turns golden-brown with a nutty aroma, then chill it until it returns to a soft solid, about 65°F, before you cream it.
Cream, combine, and shape
- Beat butter, granulated white sugar, brandy and almond extract (if using) until well combined and creamy.
- Stir in flour and finely chopped almonds and mix with your fingers until well combined.
- Roll scant tablespoons of dough into balls (about the size of a small walnut) and place on the prepared baking sheet allowing a bit of room for spreading.
Bake, cool properly, then snow them
- Bake for 15-20 minutes until slightly puffed and pale golden.
- Allow to cool for 5 minutes before transferring onto a wire rack to cool. Don’t coat with powdered sugar until they are cooled to barely warm otherwise the sugar will melt and end up a sticky mess. By barely warm, I mean almost fully cooled.
- Sift powdered sugar into a small bowl and roll cookies to coat. Store in an airtight container with baking paper between the layers.
- Before serving, dust with more powdered sugar for a snowy coating.
Notes
For the brightest “snow,” roll once when barely warm for a tacky first coat, then dust or roll again right before serving. Wait too long and the sugar won’t cling; roll too hot and it melts into a sticky glaze.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 155kcalCarbohydrates: 16.5gProtein: 2.2gFat: 9.3gSaturated Fat: 4.6gCholesterol: 19mgSodium: 55mgPotassium: 55mgFiber: 1gSugar: 7.2gVitamin A: 120IUCalcium: 20mgIron: 0.8mg
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