This is the BEST Italian Wedding Cookies recipe, and all you need is 6 ingredients! They're buttery, speckled with almonds, and melt-in-your-mouth delicious! Coat them in powdered sugar or drizzle with icing and enjoy!
- 2 cups all-purpose flour
- 1 1/4 teaspoon fine sea salt
- 1 cup unsalted butter room temperature (do NOT use salted butter)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup ground almonds
- 1 1/2 cup confectioners (powdered) sugar
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Preheat the oven to 325° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
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In a medium-sized mixing bowl, whisk together flour and sea salt. Set aside until ready to use.
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Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Beat on medium-high speed until well-combined. Add the vanilla and mix once more.
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Turn the mixer down to low, and slowly incorporate the flour mixture, followed by the ground almonds.
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Scoop dough a tablespoon at a time, form it into a round, and place dough balls on baking sheet about 1 1/2" apart. Bake for 15 minutes, and transfer to a wire rack to completely cool.
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Place the powdered sugar in a gallon-sized zip top bag. Add about a dozen cookies to the bag at a time, and gently toss to coat. Serve and enjoy.
Makes 36-40 cookies.
Do NOT substitute salted butter for this recipe!
To make the glaze topping:
- 1 cup powdered sugar
- 2 tablespoons half-and-half
- Combine the sugar and the half-and-half in a small mixing bowl and stir until combined.
- Place cooled cookies on a sheet of wax paper and drizzle small spoonfuls over the tops of the cookies.
- Allow to set, 45 minutes to an hour.