The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Italian Wedding Cakes

Delicate Italian Wedding Cakes infused with pecans and vanilla, perfect for special occasions. Soft and chewy on the inside, crispy on the outside. Make them now and impress your guests!

These buttery, nutty Italian Wedding Cakes are a classic Italian cookie that’s perfect for any celebration.

Soft and chewy on the inside, crunchy on the outside, and loaded with toasted pecans, these sweet treats are sure to be a hit with family and friends alike.

Ready Time

45 mins


10 servings


  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1 teaspoon vanilla extract
  • 2 large egg whites


Preheat the oven to 325°F (165°C).

Line a baking sheet with parchment paper.

In a large bowl, cream the butter and confectioners’ sugar until light and fluffy.

Beat in the flour, baking powder, and salt until well combined.

Stir in the chopped pecans and vanilla extract until well distributed.

In a separate bowl, whip the egg whites until stiff peaks form.

Gently fold the egg whites into the butter mixture until no white streaks remain.

Scoop out tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cake.

Bake for 18-20 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 10 Italian Wedding Cakes


Use room temperature butter for easier creaming with the confectioners’ sugar.

If using a stand mixer, use the paddle attachment for the butter and sugar mixture.

If you don’t have pecans, you can substitute with walnuts or hazelnuts for a different flavor profile.

Make sure to not overmix the dough, as it can lead to tough cakes.

The egg whites should be at room temperature as well for better whipping.

To ensure even baking, make sure the balls of dough are all roughly the same size.

If you want a crisper exterior, bake for 20 minutes, but keep an eye on them to avoid overbaking.

These Italian Wedding Cakes are perfect for storing in an airtight container at room temperature for up to 3 days.

Nutrional Value

  • Calories: 140
  • Total Fat: 8g
  • Saturated Fat: 2.5g
  • Cholesterol: 10mg
  • Sodium: 50mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 0g
  • Sugars: 6g
  • Protein: 2g
Italian Wedding Cakes
Italian Wedding Cakes

Ask your question to our expert chef and get instant help.

Please provide details about your query with the recipe name.

Leave a Reply

Your email address will not be published. Required fields are marked *