Italian Wedding Cookies
User Reviews
4.6
24 reviews
Excellent
Italian Wedding Cookies
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Italian Wedding Cookies are an easy 6 ingredient nutty, buttery holiday cookie with ground almonds, chopped almonds and vanilla rolled in powdered sugar.
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Ingredients
- 1 1/2 cups unsalted butter
- 2 cups powdered sugar , divided
- 1/2 teaspoon salt
- 2 1/2 cups almonds , divided
- 1 tablespoon vanilla extract
- 3 cups flour
Instructions
- Preheat oven to 325 degrees.
- Add 1 1/2 cups of the almonds to a food processor and pulse until the almonds are ground into a sand-like texture.
- To your stand mixer add the butter and cream on medium speed for 1 minute until light and fluffy.
- Add in 3/4 cup powdered sugar and salt.
- Add ground almonds and vanilla extract.
- On low speed add in the flour until just combined.
- Add in the chopped almonds for just 5 seconds until mixed in.
- Line cookie sheets with parchment paper or a silpat.
- Scoop 1 tablespoon sized scoops of dough onto the cookie sheets.
- Bake for 13-15 minutes, watching carefully to make sure they don't brown.
- After the cookies cool for about 5 minutes, roll them in the remaining powdered sugar to coat, let them sit one minute then roll a second time to get a nice powdery coating.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
56mg
(2%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
266IU
(5%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 56mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 266IU | 5% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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