Best Mexican Wedding Cakes

Best Mexican Wedding Cakes

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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.

Chris Hetherington

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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