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Italian Wedding Cookies

Italian wedding cookies

Shared by Paul Corsi


  • 1 1/2 cups butter, softened
  • 3/4 cups confectioners sugar
  • pinch of salt (add a little extra if using unsalted butter)
  • 1 1/2 cups ground almonds (I do not recommend using almond flour/meal- I suggest grinding your own in a food processor or manually).
  • 3 1/2 teaspoons pure vanilla extract
  • 1 teaspoon Almond extract
  • 3 cups all-purpose flour, sifted
  • Extra powdered sugar for coating cookies


  1. Preheat your oven to 325 degrees F.At this time I get my parchment lined cookie sheets ready
  2. In a large mixing bowl of your eletric Stand mixer, cream butter, powdered sugar, and salt on medium speed, till light and fluffy
  3. Then add in ground almonds and vanilla, and almond extract
  4. Mix until well combined.
  5. Gradually add flour in 3-4 additions, just untill mixed no not over mix (sometimes I finish with a rubber spatchula scraping the bottom of the bowl
  6. Use a small ice cream scoop to make uniform cookies or roll into crescent shapes, using about 1 teaspoon of batter per cookie.
  7. Bake for 15-20 minutes (be careful not to brown).
  8. Cool slightly (until you can handle them without burning yourself), and roll into the powdered sugar. Best if done warm so cookie absorbs the sugar
  9. Set aside and cool completed, then roll again in powdered sugar. I store these cookies in a good amount of powered sugar as the cookie absorb the sugar