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italian wedding cookies recipe

Italian Wedding Cookies

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Italian Wedding Cookies are a delightful treat, with a delicate texture and nutty flavor. Inside, you'll find a tender, soft, shortbread made with finely ground almonds. On the outside, these cookies are coated in powdered sugar for a beautiful finish that adds an extra layer of sweetness. Together they create the perfect marriage of flavor! Check out this easy recipe for traditional Italian wedding cookies!

  • Total Time: 25
  • Yield: 20 cookies 1x


Units Scale

For the Cookies

  • 1 c of unsalted butter (room temp)
  • 1/2 c powdered sugar
  • 3 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 1 c almond flour
  • 2 1/2 c all purpose flour

For the Coating

  • 1/2 c powdered sugar


  1. To begin, preheat the oven to 350°F and prepare 2 baking sheets with parchment paper.
  2. In a mixing bowl, combine the butter, sugar, salt, and extracts.
  3. Cream the mixture for 1 minute, to incorporate air into the butter, which is crucial to the recipe.
  4. Add the almond flour and all-purpose flour to the butter mixture, and mix on low-medium speed with a hand mixer until the ingredients are fully combined. The mixture will be crumbly but should form a ball when squeezed together.
  5. Next, using a 1 tablespoon sized cookie scoop, form the dough into balls.
  6. Place the dough balls about 1-inch apart from each other on a baking sheet.
  7. Bake for 15-17 minutes, monitoring the cookies closely at the 12 minute mark to ensure they do not brown too much. These cookies should only show a hint of light browning on the edges to show they are done.
  8. Once done baking, allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to complete the cooling process.
  9. In a large zip lock bag, add the powdered sugar and gently toss the cookies to coat.


Recipe by

To shape this cookie dough with silicone molds, follow these steps:

  1. Dust mold with powdered sugar.
  2. Press the dough lightly into the mold.
  3. Freeze the mold for 10 minutes so that the shape firms up.
  4. Gently pop the formed dough out of the mold..
  5. Bake until lightly golden brown (it make take more or less time depending on the size of your mold. The flower one I used shown in this post had a bake time of 10 minutes).
  6. You may want to skip coating them in powdered sugar as detailed shapes do not come through as well (which is why I left the flower cookies bare).

** if you only have salted butter on hand, omit added salt

  • Author: Liz at Owlbbaking
  • Prep Time: 10
  • Cook Time: 15
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian


  • Serving Size: 1 cookie
  • Calories: 188
  • Sugar: 4.3 g
  • Sodium: 59.8 mg
  • Fat: 10.4 g
  • Carbohydrates: 17 g
  • Protein: 2.5 g
  • Cholesterol: 24.4 mg