91In Desserts/ Italian Inspired
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
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- Author: Carrie Pacini
- 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
Scale
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.
Keywords: Desserts, Cookies, Italian Dishes
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!
About Carrie Pacini
Welcome, Friends! I’m so glad you’ve found your way to For the Feast. I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. I am co-founder of the Mom 2.0 Summit and have also had the pleasure of participating in projects such as The Wine Conference. Read more...
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91 Comments
Reply
Cassandra
January 25, 2012 at 6:45 pm
Where can you find European butter?
This recipe sounds so yummy, definitely want to make it.
Reply
Carrie Pacini
January 26, 2012 at 10:01 am
Cassandra, 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!
Reply
John-Christopher Ward
December 25, 2014 at 10:37 pm
Plugra is American “European-Style butter. Danish, English, French, and Irish are usually available at Whole Foods, Costco and specialty cheese and wine shops.
Reply
Carrie Pacini
December 27, 2014 at 2:02 pm
Thanks John!
Reply
Sue
March 21, 2012 at 9:44 pm
I do not bake much but want to make these for a bridal shower. How do you cream butter????
Reply
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.
Reply
Maribeth DiPinto-Moss
June 27, 2013 at 4:43 pm
Thank 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!
Reply
Carrie Pacini
June 28, 2013 at 12:53 pm
Hi Maribeth, I am so happy you found this recipe!
Reply
Susan
August 4, 2013 at 8:19 am
How much in advance can you make these? can they be frozen without the powdered sugar?
Thanks!
Susan
Reply
Carrie Pacini
August 6, 2013 at 6:14 am
Hi 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.
Reply
Joyce
September 2, 2013 at 1:58 pm
How long do these stay good for on the counter/fridge before I should be freezing them??
Reply
Carrie Pacini
September 3, 2013 at 9:58 am
About 2 days and then I would freeze them.
Reply
Laurie Roncone
December 14, 2013 at 2:03 pm
If 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?
Reply
Carrie Pacini
December 15, 2013 at 8:15 am
Hi 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.
Reply
See AlsoEggless Coffee Cake recipe with walnut streusel (eggless tea time cake)Mini Quiche Lorraine Recipe - Living Sweet MomentsHow To Cut Perfect Slices | Tips, Tricks & RecipesShortbread Cookie Recipe | Hallmark Ideas & InspirationCarrie Pacini
December 16, 2013 at 2:15 pm
Yes 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.
Reply
Jen
December 24, 2013 at 3:49 pm
This is a great recipe! I made hundreds for my daughter’s wedding in the summer and now making for Christmas.
Reply
Carrie Pacini
December 25, 2013 at 10:15 am
I am so glad you like it!
Reply
Oksana
January 11, 2014 at 9:59 am
Hi Carrie!
What size is the cup in this recipe, so I could transfer it into grams?
Oksana
Reply
Carrie Pacini
January 13, 2014 at 12:31 pm
Hi 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.
Reply
Mary Ann
February 9, 2014 at 8:00 pm
Hi 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.
Reply
Carrie Pacini
February 10, 2014 at 7:08 am
Hi 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!
Reply
lori
April 6, 2014 at 6:29 pm
Hi Carrie do you measure the flour before you sift it?
Reply
Carrie Pacini
April 19, 2014 at 3:08 pm
Hi Lori, I measure it then sift it.
Reply
Mary Ramirez
June 25, 2014 at 10:16 am
How long can you freeze the cookie dough before you even bake them?
Reply
Carrie Pacini
June 25, 2014 at 10:41 am
Hi Mary, you can freeze this dough for up to month.
Reply
Pat
July 17, 2014 at 7:47 pm
If I can’t find the European butter, will any other brand be ok?
Reply
Carrie Pacini
July 17, 2014 at 9:22 pm
Hi Pat, If you can’t find the European butter you can use regular unsalted butter.
Reply
Deb
July 27, 2014 at 3:11 pm
I 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! :)
Reply
Wanda turpin
August 31, 2014 at 6:13 pm
Love these cookies
Reply
stacy
September 29, 2014 at 3:20 pm
I was wondering how to cut this recipe in half? Thank you
Reply
Carrie Pacini
September 29, 2014 at 3:22 pm
Hi Stacy, You can just cut the ingredients into half and continue with the preparation.
Reply
stacy
September 29, 2014 at 3:24 pm
Also if almond extract can be used in substitute for vanilla?
Reply
Carrie Pacini
September 29, 2014 at 3:47 pm
Hi 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.
Reply
Judy Scott
October 7, 2014 at 5:03 pm
Hi Carrie, could I use Amish unsalted butter in place of the European butter?
Thank you
Judy
Reply
Carrie Pacini
October 8, 2014 at 4:22 pm
Hi Judy, Yes you can do that.
Reply
Neil
November 1, 2014 at 4:42 pm
Can you freeze the dough?
(and bake off a few days later)
Reply
Carrie Pacini
November 3, 2014 at 9:15 am
Yes, this dough freezes and you can bake it 2 to 3 weeks later if you want.
Reply
g.smith
November 13, 2014 at 2:41 am
What is the difference between European butter and regular butter?
Reply
Carrie Pacini
November 13, 2014 at 9:30 am
Hi 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.
Reply
Margaret
December 20, 2014 at 3:44 pm
Hi 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.
Reply
Carrie Pacini
December 21, 2014 at 9:58 am
Thank 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.
Reply
Lee O'Donnell
December 20, 2014 at 8:23 pm
My 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.
Reply
Carrie Pacini
December 21, 2014 at 11:45 am
I 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!
Reply
Cindy Todeschini
February 13, 2015 at 4:53 pm
I 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
Reply
Carrie Pacini
February 14, 2015 at 10:08 am
Hi 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.
Reply
Lucille Comarata
March 5, 2015 at 1:56 pm
I am making your bread today let you know how it turned out
Reply
Carrie Pacini
March 15, 2015 at 6:17 am
Hi Lucille, Hope it turned out!
Reply
Cheryl Middendorf
March 16, 2015 at 2:23 pm
I was wondering if you can add anise to this recipe and how much I should use. Thank you
Reply
Carrie Pacini
March 17, 2015 at 9:50 am
Hi Cheryl, You can add anise to this recipe. I would add 1 teaspoon and see how you like it.
Reply
Lisa R
June 13, 2015 at 12:10 am
love these cookies and store bought do not equal the delicacy of these! Thank you for sharing such joy to us all.
Reply
Carrie Pacini
June 15, 2015 at 6:55 am
Thanks Lisa!
Reply
Arielle
October 13, 2015 at 9:36 am
I’m going to make these for a friend’s wedding. where did you find the cute white boxes in the picture? thanks!
Reply
Carrie Pacini
August 27, 2016 at 11:54 am
I believe I bought them at a craft store, they have a section for baked goods. Might have been Michael’s Crafts.
Reply
Linda
December 13, 2015 at 11:49 am
I 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.
Reply
Carrie Pacini
December 14, 2015 at 11:02 am
Hi Linda, I would stay away from toasted the whole almonds or almond pieces are fine just make sure to ground them!
Reply
Jean
December 14, 2015 at 1:53 pm
I 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?
Reply
Carrie Pacini
December 14, 2015 at 3:01 pm
Hi Jean, I would freeze them and then do another roll in the sugar when you defrost them.
Reply
Rosie M
December 19, 2015 at 5:15 pm
If 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.
Reply
Carrie Pacini
December 20, 2015 at 4:44 pm
Counter should work fine!
Reply
Irene Jacobs
January 19, 2016 at 6:45 pm
So 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?
Reply
Carrie Pacini
January 20, 2016 at 7:53 am
Hi 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.
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Dina
May 1, 2016 at 7:20 pm
Hi, I use pecan instead of almonds. The cookies turned out wonderful.
Reply
Carrie Pacini
May 14, 2016 at 1:46 pm
Thanks Dina!
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Joe
May 28, 2016 at 12:22 pm
It will be a week before the cookies are being served. Should we freeze them?
Reply
Carrie Pacini
June 1, 2016 at 3:52 pm
To 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.
Reply
Tanya
July 16, 2016 at 8:06 am
How 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.
Reply
Carrie Pacini
August 27, 2016 at 11:37 am
I would check on them after 30 to 45 minutes.
Reply
Kirstyn
August 10, 2016 at 12:01 pm
Curious if I could make this without nuts?
Reply
Carrie Pacini
August 27, 2016 at 8:37 am
You 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!
Reply
Michele
October 6, 2016 at 1:07 pm
Ciao 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
Reply
Carrie Pacini
December 28, 2016 at 10:57 am
You could try! I’ve always used almonds. Did it work out?
Reply
Angela Haddad
October 31, 2016 at 6:22 am
Hi Carrie
I remembering I think I do my Mom using walnuts with this recipe we called snowballs.
Reply
Carrie Pacini
December 28, 2016 at 10:32 am
Hi 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.
Reply
Diane
December 5, 2016 at 12:13 am
Can 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!!
Reply
Diane
December 5, 2016 at 12:13 am
Can 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!!
Reply
Carrie Pacini
December 12, 2016 at 6:47 pm
Hi 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!
Reply
Carrie Pacini
December 28, 2016 at 10:27 am
Hi 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!
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MayBe
January 6, 2017 at 1:23 pm
Hi! 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.
Reply
Carrie Pacini
January 15, 2017 at 3:00 pm
I would reduce the salt and yes you can use Almond Meal, same amounts.
Reply
Lorraine Luton
November 2, 2017 at 8:08 am
Hi Carrie, I am going to bake these and then freeze them. How long will they last in freezer if baked 1st? Thank you.
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Carrie Pacini
November 2, 2017 at 2:06 pm
Hi Lorraine, They can last up to 3 months.
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Donna
January 6, 2018 at 6:22 am
Carrie , 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.
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Carrie Pacini
January 6, 2018 at 2:26 pm
Hi 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.
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Erica
November 23, 2018 at 10:56 am
Thank 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.
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Carrie Pacini
November 23, 2018 at 11:36 am
You’re Welcome! I like your idea of using Frangelico and almond extract :)
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Shari J Kreuter
December 2, 2018 at 2:07 pm
I am making these today I decided to toast the almonds a little first :)
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Carrie Pacini
December 2, 2018 at 2:38 pm
That sounds great! :)
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Kirstyn J
December 5, 2018 at 7:20 pm
Will salted butter work the same or ruin it?
Reply
Carrie Pacini
December 5, 2018 at 8:04 pm
Hi 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.
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