Print Options:

Florentine Wedding Cakes





Yields
Makes about 120 cookies



Total Time
1 hr 15 mins

To toast the hazelnuts, place whole nuts in an 8- or 9-inch-wide pan and bake in a 350° oven, shaking pan occasionally, until golden brown under skins, 10 to 12 minutes. Pour nuts onto a clean kitchen towel and rub to remove loose skins; lift nuts from towel, leaving skins behind. You can store the cookies airtight for up to 3 days.

Florentine Wedding Cakes




Quentin Bacon
 1 cup (1/2 lb.) butter, at room temperature
 1 2/3 cups powdered sugar
 1 teaspoon vanilla
 1/4 teaspoon almond extract
 2 cups all-purpose flour
 3/4 cup minced toasted hazelnuts (see notes)
 2 tablespoons unsweetened cocoa powder
Step 1
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.

Step 2
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.

Step 3
3

Bake in a 300° 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.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 33Calories from Fat 55
% Daily Value *
Total Fat 2g4%

Saturated Fat 1g5%
Cholesterol 4.1mg2%
Sodium 16mg1%
Total Carbohydrate 3.5g2%

Dietary Fiber 0.1g1%
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.