italian wedding cookies recipe
The Best italian wedding cookies recipe
My family loves them because they’re so versatile. My husband swears by them for breakfast with a cup of coffee, and my kids will eat a whole batch if I let them—no arguments, just pure, unfiltered cookie cravings. They’re also great for meal prep; I’ll bake a big tray and store them in an airtight container for weeks, and they’ll still taste fresh. And honestly, they’re perfect for any special day. Whether it’s a wedding, a baby shower, or just a cozy night in, these cookies feel like a little Italian touch of warmth and love. Plus, the recipe is foolproof—no fancy techniques, just good, simple baking that always comes out perfect. It’s the kind of recipe that makes me feel like I’m doing something right, and that’s always a win in my book.
Italian Wedding Cookies (Sfogliatelle)
Delicious, flaky, and buttery Italian Wedding Cookies, often served with a sweet tomato sauce. These cookies are a classic treat that combines the richness of dough with a tangy, slightly sweet glaze.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup (240g) canned crushed tomatoes
- 2 tbsp tomato paste
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sugar
- 1 tbsp lemon juice
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. -
2
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest. -
3
In another bowl, combine flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix. -
4
Roll out the dough to about 1/4-inch thickness on a lightly floured surface. Cut into 2-inch circles using a round cutter or glass. -
5
Arrange the circles in a single layer on the prepared baking sheets, spacing them about 2 inches apart. -
6
Bake for 12-15 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. -
7
While cookies are baking, prepare the tomato sauce. Heat olive oil in a saucepan over medium heat. Add minced garlic and red pepper flakes (if using), sautéing for 30 seconds. Add crushed tomatoes, tomato paste, sugar, and lemon juice. Simmer for 10-15 minutes until slightly thickened. Season with salt and pepper to taste. -
8
Once cookies are cooled, brush the tops lightly with a mixture of warm tomato sauce and a little lemon juice. Allow the sauce to set for a few minutes before serving.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- Baking sheets
- Pastry brush
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra flakiness, chill the dough for 30 minutes before rolling and cutting.
- You can substitute the lemon zest with a splash of lemon juice for a different flavor profile.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, use a gluten-free flour blend that contains xanthan gum.
Watch Video Of How Italian Wedding Cookies (Sfogliatelle) Works
❓ Frequently Asked Questions About Italian Wedding Cookies (Sfogliatelle)
1. What is the difference between Italian Wedding Cookies (Biscotti di Matrimonio) and traditional Italian cookies like biscotti?
Italian Wedding Cookies are distinct because they include ground almonds, parsley, and a hint of rosemary, giving them a unique, herby flavor that sets them apart from classic almond biscotti. Traditional Italian biscotti are typically made with just almonds or hazelnuts, sometimes with a touch of cinnamon or vanilla, without the parsley or rosemary. The texture is also slightly softer due to the inclusion of eggs and milk, whereas traditional biscotti are denser and crunchier.
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2. Can I substitute the parsley in Italian Wedding Cookies if I don’t have fresh parsley?
Yes, you can substitute fresh parsley with dried parsley (about 1–2 tablespoons, adjusted for potency) or even a small amount of dried rosemary (½ teaspoon) for a similar herbal flavor. If using dried herbs, ensure they’re well-ground and mix them thoroughly into the dough. For a stronger taste, a pinch of ground Italian seasoning (without garlic or onion) can also work as a substitute.
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3. Why do the cookies sometimes turn out dense or crumbly instead of light and airy?
Several factors can cause Italian Wedding Cookies to be dense or crumbly:
– Overmixing the dough – Stop mixing once the ingredients combine; overworking the gluten makes the texture tough.
– Not enough almond flour – If the recipe calls for a mix of almond flour and ground almonds, ensure the ratio is followed; too much ground almond can make the dough heavy.
– Underproofing or overproofing the dough – Let the dough rest just until it’s slightly soft but not sticky; too much time can make it gummy.
– Using old or stale almonds – Freshly ground almonds work best; if using pre-ground, make sure they’re not too coarse.
– Skipping the baking step for the almond paste – If the recipe includes baking almonds into a paste (as in some variations), ensure they’re fully baked and cool before mixing.
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4. How can I make the Italian Wedding Cookies extra moist and tender?
To achieve a softer, more tender texture:
– Add 1–2 tablespoons of milk or cream cheese to the dough (if the recipe allows) for extra moisture.
– Slightly underbake the dough balls before cutting and baking them into sticks—this prevents them from drying out too quickly.
– Use a mix of almond flour and whole almond flour (about 50/50) instead of relying solely on ground almonds for a lighter crumb.
– Brush the baked biscotti with a little milk or egg wash before cooling to add shine and tenderness.
– Store them in an airtight container with a slice of bread or a damp paper towel to retain moisture over time.
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5. Can I make Italian Wedding Cookies gluten-free or nut-free?
Yes, but adjustments are needed:
– Gluten-free version: Replace all-purpose flour with a gluten-free 1:1 baking flour blend (like Bob’s Red Mill or King Arthur) and ensure the almond flour is certified GF. Add 1–2 teaspoons of xanthan gum to help bind the dough.
– Nut-free version: Swap almond flour for oat flour, coconut flour, or a GF flour blend (like almond-free GF flour). For extra moisture, add 1–2 tablespoons of sunflower seed flour or tapioca starch. Avoid using ground nuts entirely.
– For both: If using a nut-free flour, you may need to adjust liquid ratios slightly, as some flours absorb moisture differently. Test batches carefully!
