5 from 6 votes
Italian Wedding Cookies Recipe
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
40
cookies
Calories:
154 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 3 cups all-purpose flour
- 2 cups pistachio or almonds, finely ground
- 2 cups powdered sugar divided
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 ½ cups butter softened, unsalted
Instructions
- Preheat the oven to 325°F. Set out two baking sheets and line them with parchment paper.
- Place 2 cups of shelled almonds (or pistachios) in a food processor. Pulse to grind into a fine crumb, but be careful not to turn it into nut butter.
- Set out a stand mixer. To the bowl, add the flour, 2 cups of ground nuts, 1 cup of powdered sugar (reserve the rest for later), vanilla extract, and salt. Beat on low to combine. Add the softened butter and beat until the mixture is smooth and even.
- Use a 1.5 tablespoon cookie scoop to portion out the dough into balls. Gently roll the dough balls in your hands and place them on the baking sheets, 2 inches apart. Bake for 15-18 minutes until gold around the edges. Meanwhile, place the remaining 1 cup of powdered sugar in a shallow bowl.
- Allow the cookies to rest on the baking sheet for 2-3 minutes, until still warm, but cool enough to handle. Roll the cookies in the remaining powdered sugar and place back on the cookie sheets. (Alternatively, you can use a sifter to dust powdered sugar over the top of the cookies.)
- Cool completely before storing in an airtight container.
Cup of Yum
Notes
- Store Italian pistachio or almond cookies in an airtight container, and keep at room temperature for up to a week.
- To freeze: You can freeze the dough balls before or after baking, whichever you prefer. Freezing the dough balls unbaked allows you to keep them in an airtight bag for up to 6 months. I suggest flash-freezing the cookie dough balls on a baking sheet for 1 hour before transferring them to an airtight plastic bag and freezing them. Bake the cookies from frozen, adding 1-2 minutes of baking time.
- You can freeze baked Italian cookies with or without powdered sugar. Let the cookies cool completely before placing them in a freezer-safe ziploc bag. Freeze for up to 3 months and thaw at room temperature for 15-20 minutes before enjoying.
Nutrition Information
Serving
1pc
Calories
154kcal
(8%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
18mg
(6%)
Sodium
59mg
(2%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
238IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40 cookies
Amount Per Serving
Calories 154
% Daily Value*
| Serving | 1pc | |
| Calories | 154kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 59mg | 2% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.