Florentine Wedding Cakes – a delicious recipe with butter, powdered sugar, vanilla, almond extract, flour, hazelnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla, almond extract, and flour until smooth and well blended. Stir in hazelnuts.
2
Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
3
Bake in a 300u00b0 oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.
4
Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with sugar. Arrange in a single layer and dust evenly with cocoa powder.
5
Note: Nutritional analysis is per cookie.
841
kcal
Calories
48
g
Fat
101
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup (1/2 lb.) butter, at room temperature, 1 2/3 cups powdered sugar, 1 teaspoon vanilla, 1/4 teaspoon almond extract, and more.
Yes, Florentine Wedding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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