Servings: 6 Prep: 5 mins Cook: 15 mins Total: 45 mins
These hard, white, little ball cookies are some of my favorites. They’re almond flavored and coated with a soft, white powdered sweetener, traditionally sugar. While these are, indeed, eaten at Mexican weddings (known as biscochitos), they’re also found quite often on the dinner buffet of many countries around the world on a variety of holidays. This type of cookie is also known as Russian tea cakes, Italian wedding cookies, butterballs, and even moldy mice. The origin is murky, but it’s generally believed these were brought to Mexico by European nuns, back in the day.
Serving size: The cookies can really be made any size. As printed, the intention is to make roughly 18 cookies, resulting in 3 cookies per serving.
Cooling note: Because I tend to use a powdered erythritol blend, there is a very slight cooling sensation when these cookies are enjoyed. Interestingly, on this particular cookie, I find it to be a quite pleasant complement!
Mexican Wedding Cookies
Print Pin RateIngredients
- 1/2 cup unsalted butter room temperature and divided
- 1/2 cup powdered sweetener divided
- 1 cup + 2 Tbsp almond flour
- 2 Tbsp coconut flour
- 2 Tbsp tapioca flour
- 2 Tbsp ground white chia seeds
- a dash of salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (177°C).
- Line a baking sheet with parchment paper or silicone mats.
- To a medium-sized mixing bowl, add the butter and 1/4 cup (60 mL) of sweetener. Preferably with an electric mixer, whip until the mixture is creamed or nicely aerated and the color has lightened in color.
- Mix in the almond, coconut, tapioca, and chia flour with a dash of salt to the mixing bowl and combine until a nice dough has formed. You may need to add a teaspoon or two (5 mL) of water to get it to form a dry, cohesive dough, as opposed to moist crumbles.
- Scoop the dough into 1-inch (2 1/2cballs with a cookie or ice cream scoop. Place about 2 inches (5capart on prepared baking sheet.
- Bake the cookies until golden, about 15 minutes. Remove and allow to cool.
- Once the cookies are cool, toss them with the remaining powdered sweetener. (They are usually rolled in the sweetener on a plate, but I just put them all in a paper bag with the sweetener and lightly toss it all around.)
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …
These are excellent! I used 1/4 c pecan flour to replace 1/4 c of the almond flour and added 1/4 c finely chopped pecans to the dough. I also used powdered allulose and powdered xylitol to coat the cookies since I don’t like the cooling effect of erythritol. I loved the use of a little starch and the chia seeds in these–I think that vastly improved the texture over the other low carb Mexican wedding cookies I have tried.
Just so you know a Mexican wedding cookie and a biscochito are 2 different cookies.
Not biscochitos. They ARE wedding cookies I think but biscochitos have anise, seeds or extract and are usually prepared with lard. They are not rolled in powdered sugar, they are cut in shapes (often fleur-de-lis) and rolled in granulated sugar and cinnamon.
Mexican wedding cookies and Biscochitos are two separate things. The big difference is Biscochitos have anise and have cinnamon and sugar on too.