Imperial Sugar
Dixie Crystals

Prosecco Almond Cookies

Prosecco Almond Cookies Dixie


Almond Cookies

Prosecco Cream

Prosecco Glaze


  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Set aside. 
  2. Mix soft butter and powdered sugar until light and fluffy.
  3. Add salt, vanilla, and lemon zest. Combine well. Add almond flour and mix until thoroughly combined.
  4. Shape batter into 2 tablespoons spheres and place on parchment lined cookie sheets. Using bottom of a glass, press cookies 1/5-inch thick.  
  5. Place in oven and bake 10-12 minutes or until edges are light golden.
  6. For Prosecco cream, place Prosecco in a saucepan and bring to a boil. Simmer until reduced to 1/4 cup. Set aside to cool.
  7. 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.
  8. Fill cookies with Prosecco cream.
  9. 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.
  10. Once glaze has firmed, place a spatula on center of cookies and sprinkle edges with powdered sugar.