Mexican wedding cakes are actually not cakes but biscuits and are another example of culinary influence from Spain. These little cookies are traditionally served at weddings.
In Mexico, they are referred to as biscochitos. The recipe has many variations and names around the world and is basically a shortbread with added nuts covered in icing sugar. What is not to like?!
For a vegan version use coconut oil or good quality vegan margarine instead of butter.
MEXICAN WEDDING CAKES
Makes 24 cookies
65g toasted nuts – almonds, pecans or walnuts
260g plain flour
225g butter, at room temperature, and a little more for greasing
30g icing sugar
pinch of salt
For the topping
100g icing sugar, sifted
Preheat the oven to 180°C / Gas Mark 4. Toast the nuts by placing them on a baking tray and baking for about 8 minutes or until lightly brown and fragrant. Leave to cool.
Once the nuts have cooled completely place them, along with 2 tablespoons of the flour into your food processor and process until they are finely ground. Set aside.
In the food processor, cream together the butter and icing sugar. Add the remaining flour and a pinch of salt. Pulse until combined.
Stir in the nuts. Cover and refrigerate the dough for about an hour or until firm.
Form the chilled dough into 2.5cm (1 inch) balls and place them 5cm (2 inch) apart on greased baking trays. Bake for 12-15 minutes or until the edges of the cookies start to brown. Remove from the oven and place on a wire rack to cool.
Place some icing sugar in a bowl and roll the slightly cooled cookies in the sugar to coat.
Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!