Description
Russian Tea Cakes are tender, buttery cookies made with finely chopped nuts and coated in powdered sugar. These melt-in-your-mouth delights are traditionally enjoyed with tea or coffee and offer a delightful balance of nutty flavor and sweetness, perfect for holiday gatherings or everyday treats.
Ingredients
Units
Scale
Nuts
- 1 1/2 cups nuts (210 grams almond or hazelnuts, 150 grams pecans or walnuts, 170 grams peanuts, 190 grams macadamias, or 255 grams pistachios)
Dry Ingredients
- 1/4 cup (50 grams) granulated sugar
- 2 cups (255 grams) unbleached all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup powdered sugar (for coating)
Wet Ingredients
- 16 tablespoons (225 grams or 2 sticks) unsalted butter, softened and cut into small chunks
- 2 teaspoons vanilla extract
- 1 egg yolk (optional)
Instructions
- Prepare the Nuts: Pulse the nuts in a food processor fitted with a steel blade until half are pulverized and half are chopped. Transfer to a bowl and set aside. Wipe the food processor bowl clean with a paper towel to remove excess nut oils.
- Make the Dough: Process the granulated sugar in the food processor until fine and powdery. Add flour and salt, pulsing just to mix. Add the softened butter, vanilla extract, and egg yolk if using. Process until the mixture looks damp and begins to clump together. Add the pulsed nuts and pulse just until evenly combined. Transfer the dough to a bowl, cover, and refrigerate for at least 2 hours or preferably overnight for best texture.
- Preheat Oven and Shape Cookies: Preheat the oven to 325°F (163°C), positioning oven racks in the upper and lower thirds. Shape slightly more than level tablespoons of dough into 1 1/4-inch balls, placing them 2 inches apart on cookie sheets.
- Bake: Bake cookies for 22 to 24 minutes until lightly colored on top and golden brown on the bottom. Halfway through baking, rotate cookie sheets from top to bottom and front to back to ensure even baking.
- Prepare Powdered Sugar Coating: While cookies bake, place the powdered sugar in a small bowl ready for dusting.
- Cool and Coat: When baking is complete, allow cookies to cool on the pan for 5 minutes. Sieve powdered sugar over each warm cookie. Transfer cookies to a wire rack to cool completely. For serving, sieve additional powdered sugar over the cookies if desired.
- Storage: Store cookies airtight for at least 2 weeks. These cookies maintain freshness and flavor when stored properly.
Notes
- The type of nut used can vary depending on preference or availability; each nut variety gives a slightly different flavor and texture.
- Chilling the dough overnight improves the texture and flavor, making cookies more tender and easier to shape.
- The egg yolk is optional and adds richness, but can be omitted for a slightly crumblier cookie.
- Ensure cookies are spaced well on the baking sheet to allow even heat circulation and avoid sticking.
- Rotating pans midway through baking is crucial for even coloring and doneness.
- Use a fine sieve to dust the powdered sugar for an even coating and attractive appearance.
- These cookies pair wonderfully with tea, coffee, or holiday beverages.
Nutrition
- Serving Size: 1 cookie (approx. 12 grams)
- Calories: 80
- Sugar: 3 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
