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Every December, I pull out this Italian Wedding Cookie recipe along with my other holiday favorites, but these cookies are too good to make just once a year. More than a few times, I’ve found myself mixing up a batch on a random Tuesday, just because. Their powdery white coating makes them look fancy on a cookie platter, but they’re simple enough for everyday baking.
These small, two-bite cookies start with roasted, salted almonds that add a savory note to cut through the sweetness. The dough comes together quickly in a stand mixer, and once baked, each cookie gets a double coating of powdered sugar while still warm. While you might know them as Russian tea cakes, Mexican wedding cookies, or snowball cookies, this Italian version has the perfect balance of delicate crumbliness and rich, buttery flavor. You can even shape the dough into crescent shapes for a classic variation.
Table of Contents
Ingredients for Italian Wedding Cookies
- Flour: I use standard all-purpose flour – nothing fancy needed.
- Unsalted Butter: Using unsalted lets me control the salt. If you only have salted butter, skip the kosher salt in the recipe.
- Almonds: The roasted, salted kind gives these cookies their nutty crunch and just enough salt to make them interesting.
- Sugar: Regular granulated sugar in the dough, plus plenty of powdered sugar for coating.
- Vanilla: A splash of pure vanilla extract adds depth.
- Kosher Salt: Skip this if you’re using salted butter.
- Powdered Sugar (confectioner’s sugar): You’ll need plenty for double-coating the cookies. Sift it if it’s lumpy.
Building Sweetness Layer by Layer
Italian Wedding Cookies are sweet, but not cloyingly so. If you’re inclined to nibble on the dough (like I am), don’t be alarmed when it isn’t very sweet. The sugar comes in layers. You’ll add a little bit to the dough and to the food processor when you whirl your almonds until finely ground. Then you’ll roll your warm cookies not once but twice in powdered sugar.
Recipe Options
- Traditional nuts: I recommend using roasted, salted almonds, but many versions use pecans or walnuts and they work well too. Whatever nut you choose, I recommend toasting them first for added flavor depth and crunch.
- Almond boost: For extra almond flavor, swap in almond extract for half of the vanilla.
- Citrus twist: Add 1 teaspoon of lemon or orange zest to the dough for a bright, fresh note.
6 key Recipe Tips
- Roll in Sugar While Warm: Roll the cookies in powdered sugar while they’re still warm but not hot. Let them cool slightly on the baking sheet first, then roll in the sugar. They’ll finish cooling in the sugar before getting their second coating.
- Make Extra for Gifts: The recipe doubles or triples easily – perfect for holiday gifts.
- Grind Almonds Finely: Process the almonds until they’re very fine – larger pieces make the dough harder to work with and change the texture.
- Chill if Needed: If your cookie dough feels sticky, pop it in the fridge for 30 minutes before shaping.
- Keep Size Consistent: Shape the cookies to about the same size so they bake evenly.
- Cool Before Storing: Let the cookies cool completely before putting them away to keep their texture intact.
Storing Your Cookies
These cookies store very well in cookie tins or a ceramic or glass, airtight container at room temperature for up to 1 week. Or freeze for up to 3 months. Once baked and rolled in sugar, you can always freshen their appearance with a quick roll in powdered sugar before serving or stacking into gift tins or boxes.
How to Bake from Frozen
You can freeze baked cookies, but for the tastiest, prettiest cookies, freeze the uncooked dough balls instead. Bake frozen dough balls on a parchment lined baking sheet, adding a couple of minutes to the baking time and proceed with the recipe at the middle of step 5.
Whether you’re making these for a holiday cookie platter or just craving something sweet, these Italian cookies hit all the right notes – buttery, nutty, perfectly crumbly, and not too sweet. They may look fancy, but they’re simple to make and always disappear quickly.
More Essential Holiday Cookie Recipes
How to Make Italian Wedding Cookies
Pulse almonds and 1 tablespoon of sugar in the bowl of a food processor until finely ground. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter, ¼ cup of sugar and vanilla on medium speed until light and fluffy. Scrape down bowl and add flour and salt, then mix until combined. Add ground almond mixture and mix until combined. Scrape sides and bottom of bowl to incorporate all dry ingredients.
Scoop dough and roll into balls ¾-inch in diameter and place them 1-inch apart on parchment lined baking sheets. In an oven preheated to 325˚F, bake 22 to 26 minutes, rotating the pan halfway through baking time, until the bottoms are light golden brown. Transfer baking sheet to cooling rack and let cool for 3 minutes (do not allow to cool completely or the powdered sugar coating will not stick).
Transfer warm cookies with a thin metal spatula to an even layer of powdered sugar in a 13x9x2-inch baking dish; roll to coat cookies well on all sides. Let cool in sugar to room temperature, then roll in powdered sugar once more. Remove cookies and serve or transfer to an airtight container to store at room temperature for up to 1 week.
Italian Wedding Cookies
Video
Ingredients
- 5 ounces roasted and salted almonds ~1 cup
- 5 tablespoons sugar divided
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour 204g
- 1/4 teaspoon kosher salt omit if using salted butter
- 4 cups powdered sugar 454g, for coating
Instructions
- Preheat oven to 325˚F.
- Line two baking sheets with parchment paper and set aside.
- Place almonds and 1 tablespoon of sugar in the bowl of a food processor; pulse until finely ground. Set aside.
- Add butter, remaining 1/4 cup of sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 3 minutes. Scrape down bowl and add flour and salt; mix until combined. Add ground almond mixture and mix again until combined. (The dough will look dry at first, but will come together.) Remove bowl and scrape sides and bottom to be sure that all dry ingredients are combined.
- With a teaspoon or small cookie scoop, scoop dough and roll into 3/4-inch balls. Place 1-inch apart on prepared baking sheets. Bake 22 to 26 minutes, rotating the pan halfway through baking time, until the bottoms are light golden brown (If baking 2 pans at once, switch between racks as well). Transfer baking sheet to wire rack to cool for 3 minutes (do not allow to cool completely or the powdered sugar coating won't stick).
- While the cookies bake, spread powdered sugar in an even layer in a shallow baking dish (13x9x2-inch).
- With a thin, metal spatula transfer warm cookies to powdered sugar and roll to coat on all sides. Let stand in the sugar until cooled to room temperature, then roll in powdered sugar once more before removing. Serve or store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months (see recipe note).
Notes
- You can freeze baked cookies, but for the tastiest, prettiest cookies, freeze the dough balls instead. Thaw in the refrigerator overnight or at room temperature before baking, then proceed with recipe at step #5.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to have to try your version of Italian Wedding Cookies made with almonds. I’m sure they are delicious.
Marissa, if you don’t have the ability to process your own almonds what would the proper amount of almond flour be? Equal amounts?
Hi KC! I haven’t tested this recipe with almond flour, but my best guess is that you’ll want about a rounded cup with a generous pinch of salt (or weigh out 5 ounces). The cookies won’t have quite the same crunch as the coarser grind, but they should still be delicious.
Why did my spread out. They didn’t stay round
Hi Barbara! These have a flat bottom (not perfectly round), but shouldn’t spread more than what’s pictured. Too little flour / too much butter is the typical reason for overly spreading cookies – could your measurements have been off?
Beautiful, delectable, and elegant cookies with a melt-in-your-mouth texture. What not to love about them, right?!
aww… thanks, Ben!
These are some of my favorite cookies, Marissa. For an unexpected treat, I add a few mini chocolate chips inside of the cookie balls. And now I will have to start toasting the pecans for that extra boost of flavor.
Chocolate chips are a fun addition, Linda! And, yes, toast those nuts! 🙂
I absolutely love these cookies – I can’t imagine a holiday season without a container of these on the counter! The problem is you can’t sneak one without getting caught…the trail of powdered sugar gives you away. 🙂
haha…you make a great point, David!
They are a huge favourite in our house 🙂
Ours too!
These cookies are so festive, Marissa! A perfect addition to any holiday cookie box!
Thanks, Katherine!
One of my all time favorite cookies Marissa! For the holidays and all year long! Delicious!
It’s true – these are fun all year long!
I can’t wait to try these, Marissa! The double dip and almonds have me hooked. I like to take a batch of cookies to my closest friends before Christmas and these will be the ones I give. Great recipe as always.
Thank you, Sally! I hope these will be a hit with you and your friends!