Mexican Wedding Cookies seem to have gained a little bit of popularity in the last few years, despite never being served at actual mexican weddings (trust the mexican!). But unlike “mexi fries” – a.k.a. disastrous tater tots with fake mexican citizenship – these wedding cookies are super yummy, especially with a cup of tea. Classy and classic, yes and yes.
This recipe has a mini revamp in the shape of orange blossom water and almonds. Also, I didn’t burry them under a pile of icing sugar – instead I added a little pattern which makes them seem a bit more modern-mexico-saveur and a little less all-inclusive-buffet. Damn, 2015 made me sassy. Anywayssss..let’s get baked.
Almond Orange Mexican Wedding Cookies
Makes two dozen
Print the recipe here
- 1 cup blanched almonds
- 2 cups + 2 tablespoons all purpose flour
- 1/2 teaspoon cardamom
- 1/4 teaspoon salt
- 2 1/4 cups sifted powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon orange blossom water
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper and set aside. Roast the blanched almonds in the oven for about 6 minutes, until they turn nice golden brown – careful not to burn them.
- Once the almonds are cold, blend them until finely ground (don’t turn it into butter though). Transfer the ground almonds to a bowl and combine with flour, cardamom, and salt.
- In another bowl beat 1 cup of powdered sugar with the butter until pale and fluffy. Add the orange blossom water and mix until combined. Slowly whisk in the flour and almond mix until you form a dough, make sure to scrape down the bottom of the pan.
- Roll the dough into small balls and arrange them at least 1 inch apart from each other on the baking sheets. Bake for 20-25 min until the bottoms turn golden brown. Make sure to keep an eye on them half way through as they can burn easily. Remove from oven and cool.
- Using a sheet of paper, cut a rectangle (or any shape you like) and use it as a stencil. Place stencil on top of the cookies and dust with the rest of the icing sugar.
Serve these tasty little bites with your favourite tea.
Recipe adapted from Kinfolk, The Winter Issue