This is an easy Italian Wedding Cookie Recipe that your entire family will love! This Recipe is from my childhood and they make their appearance at Bridal Showers, Baby Showers, and the Christmas Holidays. I hope you enjoy them as much as we do!
Italian Wedding Cookies
- Prep Time: 1 hour
- Cook Time: 15 Minutes
- Total Time: 1 hour 15 minutes
- Yield: 60 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
The Italian Wedding Cookie Recipe makes it’s appearance at Bridal Showers, Baby Showers, and during the Christmas Holidays. They are easy to make and only require just a few ingredients. I like to use an unsalted European style butter and a really good vanilla extract.
Freezing:
These cookies store and freeze well. You can freeze them before you roll them in powder sugar. I layer them between sheets of baking parchment spaced apart inside a container.
Servings: About 60 Cookies
Ingredients
Unsalted butter 3 Sticks
Confectioners’ sugar (powdered sugar) 3/4 Cup
Almond Flour 1 1/2 cups
Vanilla extract 5 Teaspoons
All-purpose flour (sifted) 3 Cups
Salt 1/4 Teaspoon
Powdered sugar for rolling
Instructions
Preheat oven to 325 degrees F (165 degrees C)
- Cream butter in a bowl and gradually add powdered sugar, and salt.
- Beat until light and fluffy.
- Add almonds and vanilla extract and blend.
- Next add flour and mix together, if needed add 1 tsp ice cold water.
- Shape into balls or whatever design you need. I use a teaspoon of the dough.
- Place on an non-greased cookie sheet and bake for about 15 to 20 minutes.
- Let them cool before you roll them in the powdered sugar. Otherwise the sugar will melt onto the cookie and get lumpy.
Looking for more Italian Cookie Recipes – See below for some of my favorites!
Italian Seed Cookies known as Biscotti Regina “The Queens Cookies” are small biscuits coated with sesame seeds. In Palermo these cookies are readily available in shops for you to purchase. They are perfect with Coffee, Tea, and even a dessert wine like Vin Santo.
Cuccidati are Sicilian Fig Cookies made with figs, nuts and spices all tucked inside a sweet pastry dough coated with a sugar glaze and decorated with colorful sprinkles.
Pizzelle are round thin waffle like cookies that also known as ferratelle, cancelle, and ostie depending on what region of Italy you are in. Pizzelle are considered one of the oldest cookies and believed to have originated from the ancient Roman Crustulum flat cake.
This Almond and Apricot Biscotti recipe is perfect with tea or coffee, and if you are feeling a little adventurous try them with a glass of Vin Santo!
91 Comments
Cassandra
January 25, 2012 at 6:45 pmWhere can you find European butter?
This recipe sounds so yummy, definitely want to make it.
Carrie Pacini
January 26, 2012 at 10:01 amCassandra, I’ve found the brand Plugra at HEB, Kroger and Wholefoods. I’ve also seen some domestic brands with the phrase “European Style Butter” that you could if you can’t find Plugra. I hope this helps!
John-Christopher Ward
December 25, 2014 at 10:37 pmPlugra is American “European-Style butter. Danish, English, French, and Irish are usually available at Whole Foods, Costco and specialty cheese and wine shops.
Carrie Pacini
December 27, 2014 at 2:02 pmThanks John!
Sue
March 21, 2012 at 9:44 pmI do not bake much but want to make these for a bridal shower. How do you cream butter????
Carrie Pacini
March 24, 2012 at 7:46 am@Sue – To cream butter you take the butter at room temperature and add the amount of sugar in the recipe.
Use a hand mixer and start to beat the mixture. At first, it will be sandy but as you continue mixing it will become an off white color. Once it turns the off white pale color the butter is creamed.
Maribeth DiPinto-Moss
June 27, 2013 at 4:43 pmThank you so much for this recipe. My grandmother made these for all occasions, however, she never kept records of her recipes. They bring back so many memories of my childhood. I cannot wait to make for a family function and surprise everyone!
Carrie Pacini
June 28, 2013 at 12:53 pmHi Maribeth, I am so happy you found this recipe!
Susan
August 4, 2013 at 8:19 amHow much in advance can you make these? can they be frozen without the powdered sugar?
Thanks!
Susan
Carrie Pacini
August 6, 2013 at 6:14 amHi Susan, You can make them 3 days in advance and you can also freeze them. I use parchment paper to create levels in a container for storing.
Joyce
September 2, 2013 at 1:58 pmHow long do these stay good for on the counter/fridge before I should be freezing them??
Carrie Pacini
September 3, 2013 at 9:58 amAbout 2 days and then I would freeze them.
Laurie Roncone
December 14, 2013 at 2:03 pmIf you are going to freeze the cookies, do you still roll them in the powder sugar, or do you wait and do it after they thaw?
Carrie Pacini
December 15, 2013 at 8:15 amHi Laurie, For best results freeze them without the powdered sugar. Once you take them out wait until they are at room temperature before you toss them with the powdered sugar.
colleen
December 16, 2013 at 1:56 pmAre ground almonds the same as almond flour?
Carrie Pacini
December 16, 2013 at 2:15 pmYes and No, I like to ground my own almonds because I like it to have a bit more texture. The almond flour is very fine.
Jen
December 24, 2013 at 3:49 pmThis is a great recipe! I made hundreds for my daughter’s wedding in the summer and now making for Christmas.
Carrie Pacini
December 25, 2013 at 10:15 amI am so glad you like it!
Oksana
January 11, 2014 at 9:59 amHi Carrie!
What size is the cup in this recipe, so I could transfer it into grams?
Oksana
Carrie Pacini
January 13, 2014 at 12:31 pmHi Oksana, I am so sorry I don’t have this recipe in Grams, next time I make it I will measure it out in grams and update the recipe with it. For your notes I used 1 American Cup Measurement which is 240 millilitres. I hope this helps with the conversion.
Mary Ann
February 9, 2014 at 8:00 pmHi Carrie,
Do I measure 1.5 cups of almonds, then grind them? Or measure 1.5 cups after grinding?
Thanks! The cookies look delicious … can’t wait to try them.
Carrie Pacini
February 10, 2014 at 7:08 amHi Marry Ann, measure 1.5 cups of almonds then grind them. I will make a note of that in the recipe too. Thanks for asking that!
lori
April 6, 2014 at 6:29 pmHi Carrie do you measure the flour before you sift it?
Carrie Pacini
April 19, 2014 at 3:08 pmHi Lori, I measure it then sift it.
Mary Ramirez
June 25, 2014 at 10:16 amHow long can you freeze the cookie dough before you even bake them?
Carrie Pacini
June 25, 2014 at 10:41 amHi Mary, you can freeze this dough for up to month.
Pat
July 17, 2014 at 7:47 pmIf I can’t find the European butter, will any other brand be ok?
Carrie Pacini
July 17, 2014 at 9:22 pmHi Pat, If you can’t find the European butter you can use regular unsalted butter.
Deb
July 27, 2014 at 3:11 pmI have made these many times but used pecans… I am thrilled to know that almonds can be used as they are so much easier on the pocketbook! I will be making these for a wedding at the end of summer! :)
Wanda turpin
August 31, 2014 at 6:13 pmLove these cookies
stacy
September 29, 2014 at 3:20 pmI was wondering how to cut this recipe in half? Thank you
Carrie Pacini
September 29, 2014 at 3:22 pmHi Stacy, You can just cut the ingredients into half and continue with the preparation.
stacy
September 29, 2014 at 3:24 pmAlso if almond extract can be used in substitute for vanilla?
Carrie Pacini
September 29, 2014 at 3:47 pmHi Stacy, Yes you can substitute almond extract for the vanilla. Keep in mind that almond extract has a more pronounced flavor. So if you love it great, keep it the same amount. If you only want a hint of it then just add a little less of the almond since it is stronger than vanilla.
Judy Scott
October 7, 2014 at 5:03 pmHi Carrie, could I use Amish unsalted butter in place of the European butter?
Thank you
Judy
Carrie Pacini
October 8, 2014 at 4:22 pmHi Judy, Yes you can do that.
Neil
November 1, 2014 at 4:42 pmCan you freeze the dough?
(and bake off a few days later)
Carrie Pacini
November 3, 2014 at 9:15 amYes, this dough freezes and you can bake it 2 to 3 weeks later if you want.
g.smith
November 13, 2014 at 2:41 amWhat is the difference between European butter and regular butter?
Carrie Pacini
November 13, 2014 at 9:30 amHi There, European butter has a higher fat content while others have less which means they have more water. When you have more water in your butter it can act as a binding agent making your dough tougher which means a tougher pastry. I prefer the European Butter with the higher fat content for all of my baking. You can use the other one too it’s just personal preference.
Margaret
December 20, 2014 at 3:44 pmHi Carrie,
I wanted to say thank you for the lovely cookie recipe which I just finished making. I got about 95 cookies out of this recipe. The taste testers in my home (my family), give it 2 thumbs up. This will now be my go to recipe every Christmas. Wishing you and yours a wonderful and blessed Christmas and New Year.
Carrie Pacini
December 21, 2014 at 9:58 amThank you Margaret! So glad you guys enjoyed the cookies. The kids and I are making them today too. It will be our 3rd run, we keep running out, lol ;) Wishing you all a very Merry Christmas.
Lee O'Donnell
December 20, 2014 at 8:23 pmMy good friend made these every year for me. She passed in May and I never got the recipe from her. Thank you for the recipe. I still miss my friend, Anna Mae but now I can make her cookies and think of her.
Carrie Pacini
December 21, 2014 at 11:45 amI am so glad you found this recipe and what a lovely memory of your friend Anna Mae. Wishing you a Merry Christmas and Happy New Year!
Cindy Todeschini
February 13, 2015 at 4:53 pmI grew up with my Mom’s recipe similar to this but her cookie had a lemony taste so I’m guessing instead of vanilla extract she used lemon extract or squeezed a fresh lemon. I’ll experiment to see if it would be the same measurement as the vanilla.
Thank you,
Cindy
Carrie Pacini
February 14, 2015 at 10:08 amHi Cindy, I am wondering if she might of just put a bit of lemon zest. I would try a teaspoon of it and keep the vanilla extract and see if that works.
Lucille Comarata
March 5, 2015 at 1:56 pmI am making your bread today let you know how it turned out
Carrie Pacini
March 15, 2015 at 6:17 amHi Lucille, Hope it turned out!
Cheryl Middendorf
March 16, 2015 at 2:23 pmI was wondering if you can add anise to this recipe and how much I should use. Thank you
Carrie Pacini
March 17, 2015 at 9:50 amHi Cheryl, You can add anise to this recipe. I would add 1 teaspoon and see how you like it.
Lisa R
June 13, 2015 at 12:10 amlove these cookies and store bought do not equal the delicacy of these! Thank you for sharing such joy to us all.
Carrie Pacini
June 15, 2015 at 6:55 amThanks Lisa!
Arielle
October 13, 2015 at 9:36 amI’m going to make these for a friend’s wedding. where did you find the cute white boxes in the picture? thanks!
Carrie Pacini
August 27, 2016 at 11:54 amI believe I bought them at a craft store, they have a section for baked goods. Might have been Michael’s Crafts.
Linda
December 13, 2015 at 11:49 amI made these a few years ago for my daughter’s wedding, and they were fabulous. Now, I do not remember whether I used toasted almond slivers, whole almonds, or raw almond pieces. Would it matter? Thank you.
Carrie Pacini
December 14, 2015 at 11:02 amHi Linda, I would stay away from toasted the whole almonds or almond pieces are fine just make sure to ground them!
Jean
December 14, 2015 at 1:53 pmI just made these cookies and have already rolled them in sugar. Now the event has been postponed for a week. I know that I should not freeze them with the sugar on them but will they last a week if in a tin container?
Carrie Pacini
December 14, 2015 at 3:01 pmHi Jean, I would freeze them and then do another roll in the sugar when you defrost them.
Rosie M
December 19, 2015 at 5:15 pmIf dough is in freezer do you recommend defrosting in frig or on counter? If defrosting in frig how long will it take before I can roll the cookies? Thank you.
Carrie Pacini
December 20, 2015 at 4:44 pmCounter should work fine!
Irene Jacobs
January 19, 2016 at 6:45 pmSo I am confused. As I need to triple this recipe & would like to make them ahead of time. Do i make them, bake them & roll in powdered sugar & then freeze? Or make, bake, freeze, defrost & then roll in powdered sugar? Also everyone says roll in powdered sugar when warm , do I reheat them before I roll in powdered sugar. Please for best freezing results how do I do it?
Carrie Pacini
January 20, 2016 at 7:53 amHi Irene, I would make, bake and then freeze them. Then when you are ready for them let them defrost and get to room temperature and then roll them in powdered sugar.
Dina
May 1, 2016 at 7:20 pmHi, I use pecan instead of almonds. The cookies turned out wonderful.
Carrie Pacini
May 14, 2016 at 1:46 pmThanks Dina!
Joe
May 28, 2016 at 12:22 pmIt will be a week before the cookies are being served. Should we freeze them?
Carrie Pacini
June 1, 2016 at 3:52 pmTo keep them fresh you can freeze the cookies after you bake them (and they have cooled down) put them in air tight containers with layered parchment paper. The day before I would let them thaw out and then roll them in powered sugar.
Tanya
July 16, 2016 at 8:06 amHow long do you need to defrost frozen cookies before baking? I don’t want them too soft so they stay in a nice ball shape.
Carrie Pacini
August 27, 2016 at 11:37 amI would check on them after 30 to 45 minutes.
Kirstyn
August 10, 2016 at 12:01 pmCurious if I could make this without nuts?
Carrie Pacini
August 27, 2016 at 8:37 amYou could try it without nuts and cut back on the butter. I’ve always made mine with nuts but I think with a little experimenting it would work!
Michele
October 6, 2016 at 1:07 pmCiao Carrie
I am so glad I just found your site. Love it!! I too am from an Italian heritage.
For this recipe of the wedding cookies could you sub hazelnuts for the same amount?
Grazie
Michele
Carrie Pacini
December 28, 2016 at 10:57 amYou could try! I’ve always used almonds. Did it work out?
Angela Haddad
October 31, 2016 at 6:22 amHi Carrie
I remembering I think I do my Mom using walnuts with this recipe we called snowballs.
Carrie Pacini
December 28, 2016 at 10:32 amHi Angela, There are different versions of this cookie across different cultures. Some of them use different nuts. I’ve found across different regions of Italy a cookie can have variations depending on what’s used in that area.
Diane
December 5, 2016 at 12:13 amCan hazelnuts work in this recipe, and would tripling the recipe ruin it? That’s a lot of butter and extract to waste!! I’m a bit nervous!!
Diane
December 5, 2016 at 12:13 amCan hazelnuts work in this recipe, and would tripling the recipe ruin it? That’s a lot of butter and extract to waste!! I’m a bit nervous!!
Carrie Pacini
December 12, 2016 at 6:47 pmHi Diane, I’ve never used hazelnuts in this recipe but it would be fun to try it. I do triple the recipe and it works out!
Carrie Pacini
December 28, 2016 at 10:27 amHi Gina, I caught up with your last comment about letting them cool. I will add a note to the recipe for this. A winter wedding sounds amazing!
MayBe
January 6, 2017 at 1:23 pmHi! Happy New Year!
If I will use salted butter, will I be reducing the amount of salt? and is it okay to use almond meal, instead of ground almonds?
Thank you.
Carrie Pacini
January 15, 2017 at 3:00 pmI would reduce the salt and yes you can use Almond Meal, same amounts.
Lorraine Luton
November 2, 2017 at 8:08 amHi Carrie, I am going to bake these and then freeze them. How long will they last in freezer if baked 1st? Thank you.
Carrie Pacini
November 2, 2017 at 2:06 pmHi Lorraine, They can last up to 3 months.
Donna
January 6, 2018 at 6:22 amCarrie , I don’t have this recipe but when I make these cookies they are not round . When they cook they get flat on the bottom.
Carrie Pacini
January 6, 2018 at 2:26 pmHi Donna, I’ve seen that happen and it is because of the size. Roll them into smaller balls and bake a few to test them. If that doesn’t work try out my recipe.
Erica
November 23, 2018 at 10:56 amThank you for this wonderful recipe! Most “snowball cookies” are almost flavorless, but these are very good. I like pecans and walnuts, but I LOVE almonds. I also love hazelnuts, so for my second set I used a teaspoon of Frangelico and one of almond extract. Not for everyone’s tastebuds, but delicious to me.
Carrie Pacini
November 23, 2018 at 11:36 amYou’re Welcome! I like your idea of using Frangelico and almond extract :)
Shari J Kreuter
December 2, 2018 at 2:07 pmI am making these today I decided to toast the almonds a little first :)
Carrie Pacini
December 2, 2018 at 2:38 pmThat sounds great! :)
Kirstyn J
December 5, 2018 at 7:20 pmWill salted butter work the same or ruin it?
Carrie Pacini
December 5, 2018 at 8:04 pmHi Kirstyn, I’ve personally never used salted butter but know others who have and liked the results. If you are going to use salted butter don’t add in the 1/4 teaspoon of salt. It should still be good. Let me know how it goes.