Orange Almond Wedding Cookies
These ‘Orange Almond Wedding Cookies’ look like little dollops of ice cream! Once you bite into the buttery goodness, you know you’re tasting something that could well be addictive~~they’re almost bite size~~unless you want to be dainty and make two bites out of them~~and, they have the subtle hint of orange and the rich flavor of almonds. Yep, you can eat more than one, probably up to 5 or 6, before you realize you’re in trouble!
I’m not sure why these are called ‘wedding cookies’~~I think it’s because they’re white and fragile looking. Many cultures have their own variations of this cookie~~Mexico, where they’re called Biscochitos, Russia, Greece, China, Italy and more. And, each has their subtle touch of different surprise ingredients~~cinnamon, vanilla beans, cardamom, allspice~~most use pecans, but I just love the idea of almonds!
Makes: About 4 dozen
Preheat oven to 325
What you need & What you do:
2 sticks room temperature salted butter
3/4 cup powdered sugar (divided)
1 tbl sugar
2 tsp Rodelle vanilla (Note~~when you’re baking and using small amounts of ingredients, it’s important to use the best!)
1/2 tsp Rodelle almond extract
1/8 tsp salt
1/2 orange~~zest & juice
2 cups flour
1 cup finely minced (in food processor) almonds
Cream together the butter, 1/2 cup powder sugar and sugar. Add the vanilla, almond extract, salt, orange zest/juice and work in. Use a hand sifter and sift in 1/2 cup flour at a time and blend in until all the flour is incorporated. Add the almonds and blend in.
Using a small spring scoop, dollop onto a parchment-paper lined cookie sheet and bake in a preheated 325 oven about 12-15 minutes. Let cool about 10 minutes then sift on the remaining powdered sugar.
©alice d’antoni philllips www.allyskitchen.com
The ingredient list calls for 1/2 c powdered sugar (divided), which is then used entirely in the first step. Later, it calls for using the “remaining” powdered sugar to coat the cookies. I’m pretty sure I know what to do here, but the recipe is a bit confusing (I think).
I’m “on the road” right now, away from my recipe for these cookies, but tomorrow is “Cookie-Making Day” where I am, so thanks for posting this!
Thanks, Phil, for that find…appreciate it…should be 3/4 cup powdered sugar…1/2 cup in recipe and remaining for dusting! Let me know how you like…we loved ’em!! Happy cooking making! And, come back soon!! 🙂 ~~ally
My sweet Ally! My precious Mama made wedding cookies at the holidays. Thank you for this lovely recipe and memory. I shall be thinking of you both when I make them for my boys. <3 Thank you for sharing on Thursday's Treasures….I have featured them on Week 106. Feel free to grab my "I was featured on" button. <3 and hugs, Sunshine!
My sweet Debi!! Your precious Mama is smiling right now! Thank you for being the featured foodie…I’m truly VERY HONORED!! Your TT is a huge hit and you bring so much joy and good stuff to so many…thank you for including me!! xoxo love and hugs!
They’re melting in my mouth just looking at them Ally! these look amazing – I love the addition of the orange!
Ha ha! That they literally do, Chris, melt in your mouth…and the orange just gives them a littl’ zest..isn’t that what life’s all about!! I adore you, my friend!! xo
How much almond extract? It doesn’t give a measurement.
Schnikeee!! Let me make to correction! Thanks, darlin!! 1/2 tsp! xoxo
O-M-G! I love almond and orange. Making these ASAP!
Oh, I adore you! My bad girl in cookie crime!! Thanks, honeybunch!! xo
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