Prosecco Almond Cookies
Prep Time
40m
Bake Time
10m - 12m
Yields
30 cookiesAbout this Recipe
Wine and cookies pair wonderfully, so we thought “why not put the wine IN the cookies!” Chef Eddy’s Prosecco Almond Cookies are filled with Prosecco cream and topped with a Prosecco glaze. As these cookies are made almond flour, which creates a lovely texture similar to shortbread, they are gluten-free. A beautiful cookie for a wedding shower, or to enjoy with a friend over tea or coffee.
Prosecco Almond Cookies
Prep Time
40mBake Time
10m - 12mYields
30 cookiesAbout this Recipe
Wine and cookies pair wonderfully, so we thought “why not put the wine IN the cookies!” Chef Eddy’s Prosecco Almond Cookies are filled with Prosecco cream and topped with a Prosecco glaze. As these cookies are made almond flour, which creates a lovely texture similar to shortbread, they are gluten-free. A beautiful cookie for a wedding shower, or to enjoy with a friend over tea or coffee.
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Ingredients
Almond Cookies
- 10 tablespoons unsalted butter, very soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon, no white bitter pith
- 3 cups almond flour*
Prosecco Cream
- 1 cup Prosecco
- 1 cup (1 stick) unsalted butter, very soft
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 3 tablespoons Prosecco reduction
Prosecco Glaze
- 1 tablespoon Prosecco reduction
- 7/8 cup Imperial Sugar Confectioners Powdered Sugar
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
- Mix soft butter and powdered sugar until light and fluffy.
- Add salt, vanilla, and lemon zest. Combine well. Add almond flour and mix until thoroughly combined.
- Shape batter into 2 tablespoons spheres and place on parchment lined cookie sheets. Using bottom of a glass, press cookies 1/5-inch thick.
- Place in oven and bake 10-12 minutes or until edges are light golden.
- For Prosecco cream, place Prosecco in a saucepan and bring to a boil. Simmer until reduced to 1/4 cup. Set aside to cool.
- Mix butter until light and creamy. Add powdered sugar and mix until fluffy. Add one tablespoon Prosecco reduction at a time creaming well between additions. If mixture becomes too cold and is consequently firm or curdled looking, heat sides of bowl using a hair dryer.
- Fill cookies with Prosecco cream.
- For glaze combine Prosecco and powdered sugar and drizzle glaze onto cookies. Alternatively pour glaze in piping bag with a tiny plain tube and decorate as desired.
- Once glaze has firmed, place a spatula on center of cookies and sprinkle edges with powdered sugar.
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Prosecco Almond Cookies
Prep Time
40mBake Time
10m - 12mYields
30 cookiesAbout this Recipe
Wine and cookies pair wonderfully, so we thought “why not put the wine IN the cookies!” Chef Eddy’s Prosecco Almond Cookies are filled with Prosecco cream and topped with a Prosecco glaze. As these cookies are made almond flour, which creates a lovely texture similar to shortbread, they are gluten-free. A beautiful cookie for a wedding shower, or to enjoy with a friend over tea or coffee.
Ingredients
Almond Cookies
- 10 tablespoons unsalted butter, very soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon, no white bitter pith
- 3 cups almond flour*
Prosecco Cream
- 1 cup Prosecco
- 1 cup (1 stick) unsalted butter, very soft
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 3 tablespoons Prosecco reduction
Prosecco Glaze
- 1 tablespoon Prosecco reduction
- 7/8 cup Imperial Sugar Confectioners Powdered Sugar
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
- Mix soft butter and powdered sugar until light and fluffy.
- Add salt, vanilla, and lemon zest. Combine well. Add almond flour and mix until thoroughly combined.
- Shape batter into 2 tablespoons spheres and place on parchment lined cookie sheets. Using bottom of a glass, press cookies 1/5-inch thick.
- Place in oven and bake 10-12 minutes or until edges are light golden.
- For Prosecco cream, place Prosecco in a saucepan and bring to a boil. Simmer until reduced to 1/4 cup. Set aside to cool.
- Mix butter until light and creamy. Add powdered sugar and mix until fluffy. Add one tablespoon Prosecco reduction at a time creaming well between additions. If mixture becomes too cold and is consequently firm or curdled looking, heat sides of bowl using a hair dryer.
- Fill cookies with Prosecco cream.
- For glaze combine Prosecco and powdered sugar and drizzle glaze onto cookies. Alternatively pour glaze in piping bag with a tiny plain tube and decorate as desired.
- Once glaze has firmed, place a spatula on center of cookies and sprinkle edges with powdered sugar.
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