Get ready to transport your taste buds to a world of delicate, buttery bliss with these heavenly Toasted Almond Russian Tea Cakes! These melt-in-your-mouth cookies are not just a treat – they're an experience that will have your guests begging for the recipe. Imagine a delicate, crumbly cookie generously coated in powdered sugar, with a rich, nutty crunch from perfectly toasted almonds. Whether you're looking to impress at a holiday gathering or simply indulge in a moment of pure culinary joy, these Russian Tea Cakes are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Russian
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped toasted almonds
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until light and fluffy, using an electric mixer. Mix for about 2-3 minutes until the mixture is smooth and pale.
- Add vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and finely chopped toasted almonds.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. The dough should be crumbly but hold together when pressed.
- Using your hands, roll the dough into 1-inch balls. Place the balls about
- 5 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 18-20 minutes, or until the bottoms are lightly golden and the tops are set but not browned.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- While still warm, carefully roll each cookie in the additional 1/2 cup of powdered sugar, coating completely. Place on a wire rack to cool completely.
- Once cooled, roll the cookies in powdered sugar a second time for a thicker, more generous coating.
- Store in an airtight container at room temperature for up to 5 days. These cookies are delicate, so handle with care.
Tips
- Toast your almonds beforehand for maximum flavor: Spread chopped almonds on a baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring once, until golden and fragrant.
- Keep the butter at room temperature, but not too soft. It should be pliable but still slightly cool to the touch for the perfect cookie texture.
- Don't overmix the dough – mix just until the ingredients are combined to keep the cookies tender and crumbly.
- Use a light touch when rolling the cookies in powdered sugar. Do the first coating while they're still warm, and the second coating once they've cooled completely.
- For uniform cookies, use a small cookie scoop or weigh each ball of dough to ensure consistent size and baking time.
- Let the cookies cool on the baking sheet for a few minutes before moving them – they're delicate when hot and can easily break.
- Store in a single layer with parchment paper between layers to prevent sticking and maintain their delicate powdered sugar coating.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 9g
Saturated Fat: g
Cholesterol: 15mg
