Italian Wedding Cookies can mean several things in American kitchens: almond snowballs, anise-glazed cookies, or soft holiday cookies. This version stays in the almond snowball lane.
We use chopped almonds in the dough for a little texture, then bake the cookies pale and coat them twice in powdered sugar. The second coating matters because the first one melts into the warm cookie.
Set servings and units first. You can change them anytime.
Heat the oven to 350 F. Line two baking sheets with parchment paper.
Beat the butter, 1/2 cup powdered sugar, vanilla extract, almond extract, and salt until light and smooth, about 2 minutes.
Add the flour and mix on low just until no dry streaks remain. Fold in the Gusta chopped almonds.
Roll the dough into 24 small balls, each about 1 oz. Place them 2 in apart on the baking sheets.
Bake 13 to 15 minutes, until the bottoms are lightly golden and the tops are still pale.
Cool 5 minutes, then roll the warm cookies in half of the remaining powdered sugar.
Cool completely and roll again in the rest of the powdered sugar before serving.
You made Italian Wedding Cookies. Time to eat.
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Do not wait until the cookies are fully cool for the first sugar coating. Warm cookies grab a thin layer that sets the final coating in place.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
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Six Italian regions. Nothing reformulated. Imported direct.
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