Orange Almond Wedding Cakes

Cooking Instructions

Preheat the oven to 325F. Grease the baking sheets. In a small bowl, whisk together the flour and salt; set aside. In a large bowl, with an electric mixer on low speed, cream the butter and confectioners' sugar together until pale in color. Add the orange zest or extract, vanilla extract, and almond extract. Gradually beat the flour mixture into the butter mixture. Stir in the chopped almonds. Roll the dough into 1-1/4-inch balls in the palms of your hands. Place the balls 2 inches apart on the baking sheets.

Bake in the center of the oven for about 10 to 12 minutes, or until set but not browned. Let the cookies cool on the baking sheet for a few minutes, then carefully transfer them to a wire rack to cool completely.

Make the orange icing. Glaze the cookies, using a pastry brush to "paint" the cookies with icing, and immediately top with a tiny decoration, if you like. Store in an airtight container, preferably in a single layer or between sheets of waxed paper. Unfrosted cookies will freeze well.

Wine Pairing(s)

Rozes Reserve White Porto

Emilio Moro Malleolus de Sancho Martin

Warre's 'Heritage' Ruby Port

Fonseca 'Quinta do Panascal' Vintage Port

Castano Hecula Monastrell

Aldeanueva 'Cortijo III' Rioja

Sierra Cantabria Rioja

Ramon Cardova

Mas Igneus Priorat Barranc dels Closos

Luzon Castillo de Luzon