| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 dozen |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 72 servings |
| Calories | 79 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 25 mg |
Reviews
Made exactly as written, except I did balls instead of crescents. They were great! I baked them at 325 and checked them at 15 minutes and they seemed pretty soft, so I baked 3 more minutes. Wish I’d only have gone 16. They would’ve been perfectly melt-in-your mouth. They were still very good, I just would try pulling them closer to 15. I don’t understand the person that complained it’s too much vanilla.
Too soft. Bake flat. Ng
One of my faves!!
Is the recipe correct on the vanilla…seems like too much…thanks
OK. These are great just as written. A couple of suggestions. 1. Dust your board with 10X sugar–don’t skimp. 2. Use a 1 TBLS scoop and place 12 level balls of dough on the 10X sugar. Roll into 3″ logs and shape into the crescent. 3. Transfer to a large cookie sheet lined with parchment paper (the best thing since Velcro!. My oven took 15 minutes at 325F.
The recipe says use tsps. full not tbls.–it must be a typo. You will get almost exactly 60 using a 1 tbls. scoop.
The only real change I made was to use 2 tsps. of almond extract and 2 tsps. of vanilla extract. If you follow the recipe and use the ingredients called for, you cannot go wrong. It’s only when we make changes that we think will work–like using margarine or melting the butter first–that we get into trouble.
I have been eating these all my life–it is exactly as I remember them!
Enjoy!
The recipe says use tsps. full not tbls.–it must be a typo. You will get almost exactly 60 using a 1 tbls. scoop.
The only real change I made was to use 2 tsps. of almond extract and 2 tsps. of vanilla extract. If you follow the recipe and use the ingredients called for, you cannot go wrong. It’s only when we make changes that we think will work–like using margarine or melting the butter first–that we get into trouble.
I have been eating these all my life–it is exactly as I remember them!
Enjoy!
I really do not know why this recipe does not have 5 stars! I followed the recipe to the letter with AMAZING results and rave reviews from family and friends. And I looked at a lot of recipes!! Who better to know how to make the perfect Italian Wedding cookie than Rocco DiSpirito and mama?!?
I used 3 teaspoons of vanilla extract and 1 of almond extract. They still came out great. Very tasty.
I really liked this recipe.
I have been looking for a good recipe for these particular cookies for a long time. I wasrelying on my memory for a certain taste I remembered from some time ago. This recipe is it. I had some difficulty making the cresent shape but, finally got the hang of it. I was already making other “ball” cookies and wanted the different shape. Thanks soooo much for reviving this memory for me.
All is Great But DO NOT PUT IN MORE THAN 1 TSP of Vanilla Never use 4 or 5 or your entire batch is Ruined I found out the hard way