Delicately sweet, buttery, and melt-in-your-mouth, these Mexican Wedding Cakes are a timeless treat perfect for festive occasions or everyday indulgence.
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My research to discover the origins of the name of these little sweet treats has been rather futile. Apparently they're nearly identical to Russian Tea Cakes and so some say, they were just re-named when the US and Russia weren't on great terms in the 1950s and 60s.
Other sources say that many countries have a similar recipe and they are always given a prestigious name because the ingredients like rich butter, earthy nuts and sweet icing sugar were prized.
Let's be honest, I didn't make them for any of these reasons. I made them because when I Googled 'Mexican dessert recipes' at the last minute before my Mexican dinner party, they were the easiest recipe I could find.
Plus I love buttery shortbread. Traditionally these are made with pecans. Traditionally pecans are quadruple the price of walnuts. That's the real reason I used walnuts. They'd probably be richer (in more than one way) with pecans but I like the humble brain like walnut.
These are the type of biscuit that you take a bite of and instantly it starts to dissolve on your tongue They're so buttery-soft you almost don't realise you've eaten one and quickly reach for another. Two is about the limit though because they are rather sweet.
I made mine round (yes they're round!) like the recipe said but mum, who happened to make them a few days later for her Mexican feast (she totally copied me but didn't know I had made these) made them in little log shapes.
It's another recipe you could make in advance and freeze the dough ready to bake at a moment's notice. They're fancy enough looking to serve as dessert or afternoon tea or just a special treat for yourself after a long day. Enjoy!
Recipe
Mexican wedding cakes
Ingredients
- 1 cup 140g (5oz) walnuts, toasted, cooled
- 2 cups 300g (10.5oz) plain (AP) flour, plus extra to dust
- 1 teaspoon ground cinnamon
- A pinch of salt
- 250 g 2 sticks (9oz) unsalted butter, softened
- 2 cups 300g (10.5) icing (confectioners) sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C (350F) and line two baking trays with baking paper.
- In the bowl of a food processor, process the walnuts, flour, cinnamon and a pinch of salt until very fine.
- In the bowl of an electric mixer, beat the butter and half the icing sugar until pale and fluffy.
- Pour in the vanilla and nut mixture and keep beating on low until it all comes together to form a dough.
- Using a heaped teaspoon of dough at a time, roll it into balls and place on the baking trays leaving 3cm between each one.
- Bake for 20-25 minutes or until they turn golden.
- Transfer the biscuits to a wire rack to cool until they are able to be handled.
- Place the rest of the icing sugar in a shallow bowl and toss the warm biscuits in it to coat.
- When they have cooled completely, toss them in icing sugar again before serving.
- Store in an airtight container for up to 4 days.
Nutrition
The Café Sucre Farine says
What?! NO macadamia nuts in these guys! You could have then called them Australian Wedding Cakes :) These look amazing Claire, your styling is so pretty too!
Claire says
Crazy aren't I Chris! Next time!
Kirsty @ The Natural Foodie says
I have often considered these little cakes when flicking through my Mexican Recipe books, as Mexican is pretty well my all time favourite, but for some reason I always bypass them. It's probably the heavy use of butter! I wonder how they'd go with coconut oil.... p.s. your Mexican Fiesta looked fantastic!
Claire says
I challenge you to come up with a version Kirsty!
Tricia @ Saving room for dessert says
These are wonderful and I had to laugh because I make Russian Tea Cakes every year for Christmas. My mom made these for years so not sure about the name change in the 60's - they have always been Russian Tea Cakes to us. Lovely photos!
Claire says
They'd be wonderful for Christmas Tricia. I'll have to remember this year!
celia says
They're so pretty coated in all that icing sugar, Claire!
Claire says
It's a lot of icing sugar isn't it?! Yum!
molly kelly says
I could almost be sure they are a version of the Spanish polvoron and originated from those biscuits....polvorones españoles!!
Claire says
Will have to Google more. Thanks mum!
Maureen | Orgasmic Chef says
I'd consider getting married again if you'd make these :)
Claire says
Ok deal. As long as I get an invite :-)
Lorraine @ Not Quite Nigella says
These are some of my favourite biscuits and yes they're so easy. I can see how good they would be in log shapes too! I have also mixed up the nuts and used citrus peel to give them extra flavour :)
Claire says
A bit of zest would be a lovely addition! Great idea Lorraine.