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+ servings

Almond Tea Cookies

These cookies are a rendition of the more traditional Mexican Wedding Cookies or Tea Cakes that are basically shortbread with nuts and rolled in powdered sugar. They are perfect for pairing with a mug of tea or coffee.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

  • 94 grams all-purpose flour
  • 24 grams almond flour
  • 113 grams unsalted butter
  • 25 grams powdered sugar
  • 75 grams pecans, chopped
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • teaspoon salt
  • powdered sugar for dusting

Instructions
 

  • Preheat oven to 325°F (160°C)
  • In a bowl cream together powdered sugar and butter.
  • Add all-purpose flour, almond flour, salt, and extracts. Then mix together.
  • Add nuts and mix gently. Dough should come together, refrigerate for at least 30 minutes until it's easier to form.
  • Weight out pieces of dough about 20 grams each and roll them into spheres with the your palms.
  • Place the shaped dough on a line baking sheet with parchment paper and bake for about 10-15 minutes. Allow cookies to cool completely before dusting with sugar.
  • In a shallow bowl, add powdered sugar. Then roll each cookie until well coated with powdered sugar.
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.