4.5 from 63 votes
Paleo Russian Tea Cakes
Paleo Russian Tea Cakes are small, tender cookies made from almond flour and tapioca flour, mixed with butter, maple syrup, vanilla, and walnuts. After chilling, the dough forms balls that bake to a light golden hue and are then rolled in confectioners sugar for a distinct sweet coating. These cookies have a soft crumb and a delicate, nutty flavor typical of Russian tea cakes, adapted here to a paleo-friendly version.
Prep Time
5 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings:
18
cookies
Calories:
243 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
- 1 cup butter 2 sticks; grass-fed; softened
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract pure
- 3 1/2 cups almond flour superfine
- 1/2 cup tapioca flour
- 2/3 cup walnut finely chopped, raw
- 1/4 tsp salt sea salt
For Rolling:
- 1/3 cup confectioners sugar or maple sugar, sugar-free
Instructions
- Add all ingredients for the tea cakes to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours.
- Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Add the sweetener of choice (for rolling) in a bowl and roll each ball of dough in the sweetener. Place the balls back onto the parchment-lined baking sheet. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown.
Cup of Yum
Nutrition Information
Serving
1of 18
Calories
243kcal
(12%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
22g
(34%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 18 cookies
Amount Per Serving
Calories 243
% Daily Value*
| Serving | 1of 18 | |
| Calories | 243kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.