Italian Wedding Cookies

Recipe courtesy Rocco DiSpirito

Show: Melting PotEpisode: Mediterranean--Wedding Celebration

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
20 min
Level:
--
Yield:
6 dozen

Times:

Prep: 30 min
Inactive Prep: --
Cook: 20 min
Total:: 50 min

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Ingredients

1 1/2 cups unsalted butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground blanched almonds
5 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour

Directions

Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

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Comments & Reviews

recipe Italian Wedding Cookies
Dorie new Braunfels, TX 09-27-2009
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Fragile until cooled completely
Rated: 4 stars out of 5

I really liked this recipe. I made them into balls instead of crescents. Zero problems in prep - and they baked up... perfectly. They are fragile, so you'll want to move them to the cooling rack carefully. Let them cool until just slightly warm before rolling or dusting them with powdered sugar. I didn't use 5 1/2 tsp vanilla - seemed like overkill. I used 4 on one batch and 2 tsp vanilla and 1 anise extract in the second. Read more
recipe Italian Wedding Cookies
Susan Wichita, KS 08-13-2009
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Cookies Fell Apart
Rated: 2 stars out of 5

This cookie recipe did not work for me. Made it twice. Both times, I noticed the consistency of the dough was a sticky... mess. Impossible to roll into balls. I watched them while they were baking. They melted flat after 5 minutes in the oven. It wasn't until the 3rd time around that I had to play with the recipe, and I ended up adding an additional half cup at a time until I finally used more than six cups of flour total to get the dough to turn out to a somewhat decent consistency, but by then I ran out of flour after trying to make it twice. Very buttery, flaky, and crumbly cookie. I would suggest cutting the butter down by half to get this cookie to turn out right. One plus, the flavor of the cookie was great, but I'm not sure why the texture turned out to be a crumbly mess.Read more
recipe Italian Wedding Cookies
Marie Charleston, SC 04-03-2009
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Pure melt in your mouth elegance!
Rated: 5 stars out of 5

I made these cookes as one of the finger sweets for my daughter's wedding reception. I also used 3 tsp of almond and 2.5 tsp... of vanilla to give the cookie more of an almond flavor. I used a powder shaker to coat the crescent cookies with powdered sugar. The cookies are fragile so handle with care. A big hit!Read more
recipe Italian Wedding Cookies
Jen Murrieta, CA 01-31-2008
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very good
Rated: 5 stars out of 5

I used 3 tsp of almond extract and 2 tsp of vanilla extract so that I would get that great almond flavor that I am used to... and the cookies turned out fabulous. Very yummyRead more
recipe Italian Wedding Cookies
Beth Lagrange, IL 12-16-2007
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Easy and delicious
Rated: 5 stars out of 5

I rolled the dough into 1 in. ball to make it even easier.
recipe Italian Wedding Cookies
Anonymous 12-11-2006
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lori
Rated: 5 stars out of 5

very easy to make and wonderfully tasty!! Thanx!!!!