To begin making the Mexican Wedding Cookie Recipe, first blanch the almonds and  remove the skin. Once done, roast the almonds in the oven at 160 C until crisp.

Once well roasted cool the almonds. Once the almonds are cool, pound them into a coarse mixture. You should feel some tiny pieces of almonds in this mixture.

In the a mixing bowl or the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add in the vanilla essence, water, the flour and almonds in that order and beat until well blended and all the ingredients are well combined. This mixture will be a ball of cookie dough. Cover the cookie dough with a clingfilm and refrigerate for 3 hours.

Preheat oven to 175 C and line a baking sheet with parchment paper and keep aside.

Shape mexican cookie dough into balls of 1.5 to 2 inch diameter. Place the rolled dough portions on the prepared baking sheet. Set to bake in the oven for 15 to 20 minutes until you notice slight cracks on the surface and the cookie is turning golden color.

Remove from baking sheet from the oven and place the cookies to cool completely on the wire racks.

Once the Mexican Wedding Cookies have cooled completely dust them completely in confectioners' sugar and serve.

Store in an airtight container in the refrigerator for a couple of weeks.