Toasted Almond Russian Tea Cakes
User Reviews
4.6
51 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
36 mins
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Servings
36 cookies
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Calories
95 kcal
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Course
Baked Goods
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Cuisine
Eastern European
Toasted Almond Russian Tea Cakes
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Delicate shortbread cookies made with toasted almonds and coated with powdered sugar.
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Ingredients
- 1 cup unsalted butter, at room temperature
- 6 Tbsp confectioner's sugar, plus more for rolling
- 1 tsp almond extract
- 2 cups flour
- 1/4 tsp salt
- 1 cup ground toasted almonds, measured after grinding (instructions for toasting below)
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Instructions
- Preheat oven to 350F
- To toast the almonds, put a cup of raw almonds (skins on) on a baking sheet and toast for 15 minutes in the preheated oven, giving the pan a shake a couple of times during cooking. Let cool, then pulse in a food processor until they become evenly ground with no larger nut chunks left. Important: measure out 1 cup of the ground nuts for this recipe (you will probably have slightly more than that.)
- Cream the butter and sugar together until light and fluffy. Beat in the almond extract. Be sure to scrape down the sides of the mixer to make sure you've got all the butter incorporated.
- Whisk the flour and salt together and add them, slowly to bowl with the mixer on low. Add in the nuts as well and mix until the dough starts to come together. Finish mixing with a large spoon, and then bring the dough together with your hands. Make sure there are no dry spots.
- Use a small cookie scoop to portion out even amounts and roll in your hands to form a round ball, about 1 inch. Place on an un-greased cookie sheet about 2 inches apart and bake for about 10-11 minutes. The cookies will still be pale. Let cool until just slightly warm on a cooling rack. Roll the warm cookies in a small bowl of sifted powdered sugar and put back on the rack.
- When the cookies are completely cooled, roll them again in the sugar.
Notes
- Cookies will keep up to a week. To freeze these Russian tea cakes, put the completely cooled cookies in a single layer on a baking sheet and freeze until firm, at least an hour. Then carefully transfer the cookies to an airtight plastic or glass container with a flat bottom. Put parchment paper between each layer of cookies. After defrosting coat the cookies a final time in powdered sugar.
Nutrition Information
Show Details
Calories
95kcal
(5%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
17mg
(1%)
Potassium
9mg
(0%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
158IU
(3%)
Calcium
9mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 17mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 158IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
51 reviews
Excellent
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