Description
Russian Tea Cakes are delicate, buttery cookies studded with chopped nuts and coated in a snowy layer of powdered sugar. These classic treats have a tender crumb and a rich, nutty flavor that melts in your mouth, making them perfect for holiday gatherings or any cozy occasion.
Ingredients
Scale
Nut Mixture
- 1 1/2 cups nuts (210 grams almond or hazelnuts, 150 grams pecans or walnuts, 170 grams peanuts, 190 grams macadamias, 255 grams pistachios)
Dry Ingredients
- 1/4 cup (50 grams) granulated sugar
- 2 cups (255 grams) unbleached all-purpose flour
- 3/4 teaspoon salt
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)
Finishing
- 1/2 cup powdered sugar
Instructions
- Prepare the nuts: Pulse the nuts in the bowl of a food processor fitted with a steel blade until half of them look pulverized and the rest are chopped. Transfer to a bowl and set aside. Wipe the processor bowl with a paper towel to remove excess nut oil.
- Make the dough: Add the granulated sugar to the food processor and process until fine and powdery. Add the flour and salt and pulse briefly to combine. Add the softened butter chunks, vanilla extract, and the egg yolk if using. Process until the mixture looks damp and begins to clump. Add the chopped nuts and pulse just until incorporated. Transfer the dough to a bowl, cover, and refrigerate for at least 2 hours or overnight for best results.
- Preheat the oven and shape cookies: Preheat your oven to 325°F (163°C). Position the racks in the upper and lower thirds of the oven. Shape slightly more than level tablespoons of chilled dough into 1 1/4-inch balls. Place the balls about 2 inches apart on ungreased cookie sheets.
- Bake the cookies: Bake the cookies for 22 to 24 minutes, until they are lightly colored on top and golden brown on the bottom. Halfway through baking, rotate the cookie sheets from top to bottom and front to back to ensure even baking.
- Coat with powdered sugar: While baking, place the powdered sugar in a small bowl. When the cookies come out of the oven, let them cool on the pan for 5 minutes, then sift powdered sugar evenly over each cookie. Transfer the cookies to a cooling rack and let them cool completely before storing.
- Storage and serving: Store the cooled cookies airtight for at least 2 weeks. Just before serving, sift additional powdered sugar over the cookies if desired for an extra snowy finish.
Notes
- Using a food processor helps achieve the perfect texture by finely chopping nuts and blending the dough ingredients quickly.
- Refrigeration of the dough is key for easier shaping and improved flavor.
- If you omit the egg yolk, cookies will still be delicious but slightly more crumbly.
- Experiment with different nuts for varied flavor profiles.
- Make sure to let the cookies cool completely before storing to maintain a crisp exterior.
Nutrition
- Serving Size: 1 cookie (approx. 12 g)
- Calories: 90
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1.2 g
- Cholesterol: 15 mg
