ITALIAN WEDDING COOKIES
SERVES 8 PORTIONS
1/2 cup blanched slivered or sliced almonds
1 cup vegan margarine
1 1/2 cups all-purpose flour*
1/2 cup powdered sugar, plus extra for dusting
1 tsp. pure almond or vanilla extract
1/4 tsp. salt
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/4 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 368kcal
Fat: 25.9g (4g S.Fat)
Carbs: 30.7g
Protein: 3.9g
Sugar: 11.4g
Sodium: 340mg
METHOD
Preheat the oven to 180°C/350°F. Line two or three large baking sheets with parchment paper.
Pulse almonds in a food processor until very finely ground. Process the margarine, flour, 1/2 cup powdered sugar, almond extract, and salt until the dough comes together, stopping to scrape down the sides as needed.
Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.
Pulse almonds in a food processor until very finely ground. Process the margarine, flour, 1/2 cup powdered sugar, almond extract, and salt until the dough comes together, stopping to scrape down the sides as needed.
Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.
