Best Mexican Wedding Cakes

    2 hours

    There are so many versions of this buttery biscuit in countries around the world - Greece, Turkey, Russia to name a few. A lovely all-butter biscuit made with flour and almonds, then rolled in icing sugar.

    7 people made this

    Serves: 40 

    • 350g unsalted butter
    • 100g icing sugar
    • 3/4 teaspoon salt
    • 220g finely ground almonds
    • 4 1/2 teaspoons vanilla extract
    • 375g sifted plain flour
    • 5 tablespoons icing sugar for rolling

    Preparation:45min  ›  Cook:15min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat oven to 170 degrees C.
    2. Cream butter in a bowl, gradually add icing sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
    3. Shape into balls (or crescents) using about 1 teaspoon for each biscuit. Place on ungreased baking trays, and bake for 15-20 minutes. Do not brown. Cool slightly, then roll in the extra icing sugar.

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    Reviews in English (272)


    these cookies were delicious! the best recipe i've found for this type so far... if you make a small change.. i agree with the other reviewers about the salt. i added only 1/4tsp to the dough and they were perfect. i especially like that this recipe calls for pwd sugar instead of white sugar in the dough. i think that it made the cookie extra melt-in-your-mouth. i also used ground pecans instead of almonds, that's the way i like best. a hint for rolling them in the sugar after they bake... roll once when the cookie is still hot and again when it is completely cool. YUM!  -  10 Dec 2003  (Review from Allrecipes USA and Canada)


    I took everyone's feedback here on the first try and used salted butter with no more salt added (surely the amount shown is a typo?). I also decided that with the almonds and the heavy dose of vanilla called for in this recipe that I would make either true "almond crescents," which is a popular cookie, or true wedding cookies. So, I used only 1 tsp. of vanilla and 3 tsp. almond extract. I could not grind the almonds finely enough, however,so the texture of the final result was a bit too rubbery and bumpy with almond bits easily noticeable and getting stuck in teeth (at least mine), but this was probably my own fault. I'm sure that finely ground almonds would have enhanced my results (can you buy finely ground almonds? I cannot imagine grinding these by hand or machine such that they would truly be fine enough...the almond is very moist). The flavor of these cookies was marvelous! Everyone liked them. Since I bake cookies almost exclusively as my Christmas gifts, I appreciated the larger quanitity produced from this recipe than most others I see. So,a hit for this year means a tradition next year. Think I'll try them with ONLY the vanilla and pecans next Christmas (in addition to the almond crescents again). Thanks for a nice recipe.  -  30 Dec 2003  (Review from Allrecipes USA and Canada)


    I made 1/3 of this recipe and got about 15 cookies. I used about a pinch of salt. everytime Ive had wedding cookies (store-bought) I thought they were too salty. even with all the sugar though, I dont think they need that much. Anyway, after I finished rolling these cookies in the sugar, I realized that I left out the ground almonds. Luckily, I used almond extract along with the vanilla and it still tasted PERFECT, you couldn't even notice it was missing it. I ended up sprinkling the ground almonds on top, over the sugar. Also, I found it easiest to coat the cookies in a deep bowl, filled with the sugar, using a spoon. If you use your fingers (and the cookies are still warm), it will stick and come off the cookie.  -  29 Apr 2007  (Review from Allrecipes USA and Canada)