Russian Tea Cakes
Makes 2-3 dozen
- 1/2 cup walnuts, toasted
- 1/2 cup almonds or pecans, toasted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- Confectioner’s Sugar
Line a baking sheet with parchment paper. Preheat the oven to 350 F.
Sprinkle the nuts on the sheet and bake until nuts are lightly browned or toasted, around 15 minutes. Remove and cool well. Reduce oven temperature to 325 F.
Place the cooled nuts in a food processor with 2 tablespoons of the flour. Lightly pulse to blend the two nuts to grind them.
Remove the nuts. Add the butter and sugar and blend in the food processor. Blend in the vanilla, then flour, salt and finally the nuts, pulsing and then blending until you have dough that just clomps together.
Form the dough into 1-inch balls and place, spaced 2 inches apart, on a baking sheet.
Bake 18-20 minutes until lightly browned. Cool a few minutes and then toss in a bowl of confectioners’ sugar.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
These crumbly nut cookies are a tea hour standard. They are rich and delicate and perfect with Russian Caravan or Spice Tea.