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.
Share This Recipe
Ingredients
Almond Cookies
- 10 tablespoons unsalted butter, very soft
- 2/3 cup Dixie Crystals 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 Dixie Crystals Confectioners Powdered Sugar
- 3 tablespoons Prosecco reduction
Prosecco Glaze
- 1 tablespoon Prosecco reduction
- 7/8 cup Dixie Crystals 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.
Share This Recipe
Recipes for Making Memories
Pecan Chocolate Chip Cookies
Chewy, nutty Pecan Chocolate Chip Cookies are packed semisweet chocolate chips and crunchy pecans. These cookies are ma...
Lemon Buttermilk Cake With Fluffy Lemon Frosting And Coconut
Lemon lovers rejoice! This golden, buttermilk layer cake is filled with lemon curd and covered in a fluffy lemon icing. ...
Ginger Cookies
Warm up your taste buds with these perfectly spiced ginger cookies, offering a delightful balance of sweet and tangy wit...
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 Dixie Crystals 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 Dixie Crystals Confectioners Powdered Sugar
- 3 tablespoons Prosecco reduction
Prosecco Glaze
- 1 tablespoon Prosecco reduction
- 7/8 cup Dixie Crystals 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.
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cokies-heritage
- Cookie-bars
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Cookies-pies-bars
- Cupcake
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping
Donut Sticks
These Donut Sticks are coated in a sweet glaze and taste just like your favorite Little Debbie treats. The deep-fried do...
Pumpkin Flan
This sweet and creamy Pumpkin Flan is a wonderful autumn twist on the classic Spanish custard dessert. Cool, creamy and ...
Overnight Sweet Pickled Green Beans
Whether you need a snack or a side dish, these Overnight Sweet Pickled Green Beans will become a family favorite. Zest...
Banana Cream Pie Popsicles
The amazing classic flavor of a banana cream pie molded and frozen into homemade Banana Cream Pie Popsicles. Cool and cr...
Raspberry Banana Cake
A fluffy banana cake layered with bright raspberry frosting makes for a show stopping springtime dessert.
Cherry Linzer Cookies
Linzer cookies are a smaller, more portable version of the Linzertorte, a European Christmas pastry dating back to 1653....
Mincemeat Pie
Traceable back to the 13th century, Mincemeat Pie was traditionally served during the Christmas season. No longer just a...
Blackberry Cheesecake Pie
Cheesecake or pie? You get the best of both with this easy Blackberry Cheesecake Pie. A graham cracker crust is filled w...
Paczki
Paczki is a scrumptious Polish pastry that packs a delightful surprise in every bite. Similar to a filled doughnut, Pacz...
Grandmas Pineapple Cookies
Grandma knew what she was doing when she made cookies. Grandma’s Pineapple Cookies are soft, chewy, cake-like pineapp...
Coyotas
Coyotas are an empanada like filled cookie that hails from Sonora, Mexico. The dough is infused with a cinnamon brown su...
Copycat Zebra Cakes
Indulge in a little nostalgia with this Copycat Zebra Cakes® recipe. Chef Eddy has updated the classic zebra cake with ...