Recipe courtesy of Rocco DiSpirito

Italian Wedding Cookies

  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 dozen
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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


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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