These almond-flavored Italian Wedding Cookies just melt in your mouth so deliciously.
If you want a cookie that takes you back to Christmastime at grandma’s house when you were little, you cannot get more food-memory evoking than these delicate Italian wedding cookies. There’s something so nostalgic and evocative about biting into the delicate crumb of a buttery cookie that’s all dusted in a cloud of powdered sugar, melting softly on your tongue.
Indeed, Italian wedding cookies are sure to please every cookie monster you have, big or small, because, as the little ones I watch, Chloe and Zoe put it, these are “beyond yummy.”
These cookies are also known as anginetti or Italian butter cookies. Whatever you choose to call these snowy, buttery little wonders, they bring with them a deep, powerful flavor that comes from generations of bakers perfecting a recipe over centuries. Made with a base of butter, flour, ground almonds, almond extract, and a touch of vanilla, covered and smothered in powdered sugar, they strike the perfect balance of nutty, sweet, and buttery.
Why families will love these Italian wedding cookies
There’s a reason that Italian wedding cookies have stood the test of time—they’re truly a family favorite. With this recipe, there are no fancy or hard-to-find ingredients—just everyday staples you probably already have on hand. These cookies are as economical as they are tasty, and, if you bake a lot, chances are you already have most of what you need in the pantry and fridge.
While they’re great any time of year, these cookies really shine during the holidays and family celebrations. Their snowball-like appearance makes them perfect for wintertime baking, and they look stunning piled high on a dessert platter. Add them to your cookie exchange lineup, pack them into gift tins, or serve them with coffee at your next family brunch.
How do I store leftovers?
These cookies are best kept at room temperature in an airtight container or cookie tin, separated by sheets of parchment paper, because it helps the powdered sugar stay on the cookies. These are best enjoyed within 7–10 days. To freeze the cookies, don’t roll them in powdered sugar after baking. Instead, layer in an airtight container between parchment paper and freeze for up to 60 days. To serve, thaw for 30 to 60 minutes and then roll in fresh powdered sugar.
Serving suggestions
Serve these buttery, sugary little cookies after a lunch or afternoon tea party, like Chloe and Zoe did at ours. Here’s our Wednesday tea party fare this week: We start off with these yummy, stretchy Ultimate Grilled Cheese Sandwiches, which little ones always go crazy for. Next, side nibbles that little ones love, like these Easy Potato Wedges. To make sure I get some vitamins in there, I serve them this delicious Cheesy Asparagus, following everything up with these Italian wedding cookies.
If you love these cookies, try these amazing Kitchen Sink Cookies, which kids love because they have everything BUT the kitchen sink in them.
Italian Wedding Cookies
Ingredients
- 1 1/2 cups unsalted butter softened
- 3/4 cup powdered sugar plus more for dusting
- 1/8 teaspoon salt
- 1 1/2 cups finely ground almonds
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour sifted
Instructions
- Preheat your oven to 325°F. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with powdered sugar and salt for 2-3 minutes until light and fluffy.
- Add the finely ground almonds, vanilla extract, and almond extract. Stir until smooth.
- Gradually mix in the sifted all-purpose flour until the dough comes together.
- Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets. Chill in the refrigerator for 15 minutes.
- Bake for 15 minutes until the cookies are just lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, roll each cookie in extra powdered sugar to coat evenly.
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