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These Mexican Wedding Cookies are buttery, crumbly, nutty, and topped with whole almonds. Perfect with a mug of hot cocoa or a cup of milk, tea, or coffee! | cookingtheglobe.com

Mexican Wedding Cookies

Buttery and crumbly, these Mexican Wedding Cookies are topped with almonds and covered in confectioners' sugar!
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20 cookies
Calories 210kcal
Author CookingTheGlobe


  • 5 oz (140g) blanched and toasted almonds , plus 40 more
  • 2 cups + 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 sticks (225g) unsalted butter , at room temperature
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg white , beaten


  • Preheat oven to 350°F (175°C). In the bowl of a food processor, add 5 oz (140g) almonds, flour, salt, cinnamon, and process for about 1 minute. Set aside.
  • In the bowl of a mixer with paddle attachment, on medium speed, mix the butter with 1 cup confectioners' sugar until fluffy, for about 4 minutes. Add the vanilla and almonds extracts and process until combined. Add the flour-almond mixture and process on low speed until dough just comes together.
  • Roll the dough into 20 balls, 1 ½-inch (3.8cm) each. Place them on a baking sheet, leaving some space in between and flatten slightly.
  • In a small bowl, mix the remaining 40 almonds with 1 tablespoon beaten egg white and toss to coat. Press two almonds into each cookie.
  • Bake for about 25 minutes, rotating halfway through. When done, transfer to wire racks to cool.
  • When cookies are cool enough, roll in the remaining confectioners' sugar. Enjoy!



Calories: 210kcal