Description
Classic Russian Tea Cakes are buttery, nutty, and tender cookies rolled in powdered sugar, perfect for festive occasions or a sweet treat with tea or coffee. These crescent-shaped delights combine finely ground nuts, sugar, and rich butter to create a melt-in-your-mouth texture with a delicate vanilla flavor.
Ingredients
Scale
Nuts
- 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
- 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
- Process Nuts: Pulse the nuts in a food processor fitted with a steel blade until half are pulverized and the rest are chopped. Transfer to a bowl and wipe the processor bowl clean to remove excess nut oils.
- Make Dough: Process granulated sugar until fine and powdery. Add flour and salt and pulse briefly to mix. Add softened butter, vanilla extract, and optional egg yolk. Process until the mixture appears damp and clumps together. Add nuts and pulse just to combine. Transfer dough to a bowl, cover, and refrigerate for at least 2 hours or overnight.
- Prepare to Bake: Preheat oven to 325°F (163°C). Position oven racks in the upper and lower thirds. Shape slightly more than level tablespoons of dough into 1 1/4-inch balls and place them 2 inches apart on cookie sheets.
- Bake the Cookies: Bake for 22 to 24 minutes until the tops are lightly colored and bottoms are golden brown. Rotate cookie sheets between racks and front to back halfway through baking for even cooking.
- Coat with Powdered Sugar: While cookies bake, place powdered sugar in a small bowl. Once cookies are done, cool them on the pan for 5 minutes, then sift powdered sugar over each cookie. Transfer to a rack to cool completely before storing. Add more powdered sugar before serving if desired.
Notes
- Choose your favorite nuts for different flavor profiles; almonds or pecans are popular choices.
- Refrigerating the dough overnight improves texture and makes shaping easier.
- Cookies should be stored airtight and will keep fresh for at least 2 weeks.
- The egg yolk is optional and can be omitted for a slightly different texture.
- Be sure to rotate baking sheets to ensure even browning of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 1.3 g
- Cholesterol: 15 mg
