Traditional Italian Wedding Cookies (Print version)

Buttery, nut-filled cookies rolled twice in powdered sugar. A classic Italian wedding cookie recipe that melts in your mouth.

# Ingredients:

For the cookies

01 - 1 1/2 cups (340 g) unsalted butter, softened
02 - 3/4 cup (90 g) confectioners' sugar
03 - 1 tsp pure vanilla extract
04 - 1/2 tsp almond extract
05 - 3 cups (375 g) all-purpose flour
06 - 1 1/2 cups (180 g) finely ground almonds
07 - 1/4 tsp salt

For coating

08 - 1 1/2 cups (180 g) confectioners' sugar

# Instructions:

01 - Beat the softened butter, powdered sugar, salt, vanilla, and almond extract until light and fluffy, about 2 to 3 minutes.
02 - Mix in the finely ground almonds, then the flour, just until the dough starts to come together. Do not overmix.
03 - Roll level tablespoons of dough into 1-inch balls and place them 1 inch apart on ungreased baking sheets.
04 - Bake at 325 degrees F (165 degrees C) for 15 to 18 minutes, until the bottoms are pale golden but the tops are still light.
05 - Roll the warm cookies in powdered sugar, cool completely on a wire rack, then roll again in powdered sugar so the coating stays snowy.

# Good to know:

01 - Best served at room temperature with coffee or tea.
02 - Store in an airtight container for up to 1 week.

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