Italian Wedding Cookies

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Italian wedding cookies (almond butter cookies).

Prep Time15

Cook Time25

Course: Dessert

Cuisine: American, Italian

Servings: cookies

Calories: 102kcal

Author: Cynthia

Preheat oven to 325*F. Blanch and chop the almonds. Reserve 1/2 of the chopped almonds.
In the bowl of a food processor, pulse remaining 1/2 of the chopped nuts several times until they resemble they are finely chopped, about 10 seconds. Mix chopped nuts, flour, and salt in medium bowl. Add the other half of the reserved nuts to the flour mixture.
In the bowl of an electric or hand mixer, beat butter and sugar at medium speed until light and creamy, about 2 minutes. Beat in vanilla.
Scrape down sides of bowl and add flour and nut mixture, beating at low speed just until dough begins to come together, about 15-20 seconds. Using a rubber spatula scrape down sides of bowl and beat at low speed until dough is just mixed. another 10 seconds. Don't overbeat.
Roll dough into crescents, cigars, or balls using about 1 Tablespoon dough. Cookies can be frozen at this point. (see notes)
Bake in a preheated 325 degree F. oven for 18-20 minutes, rotating cookie sheets to ensure even baking.
Cool cookies on baking sheets about 2-3 minutes, then transfer to wire racks and to cool completely, about 30 minutes.
Place confectioner's sugar in a small bowl and roll or shake balls in sugar to cover completely. Shake off excess sugar. Store in an airtight cookie for up to 5 days. Roll or dust cookies in confectioner's sugar a second time just before plating.