Russian Tea Cookies

Serving 35 people

45 min


  • all purpose flour 3/4 cup all purpose flour
  • almond extract 1 teaspoon almond extract
  • baking powder 1/2 teaspoon baking powder
  • butter 1/2 cup butter
  • confectioners' sugar 1/2 cup confectioners' sugar
  • egg yolk 1 egg yolk
  • walnuts 3/4 cup walnuts
  • whole wheat pastry flour 3/4 cup whole wheat pastry flour
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How to make it

  1. In a bowl add the butter, sugar, egg and extract and beat until smooth. (I use my hands for this). Chop about half of the nuts and pulse the remaining in the food processor until finely ground. To the bowl add the flours, baking powder, salt and nuts together and combine until you obtain a soft ball like in the pictures. (if you notice that the dough is a bet dry you can add a few tablespoons of canola oil)Cover the bowl and set dough aside at room temperature for 1 hour. Preheat oven to 350 F. Line two baking sheets with parchment. With a tablespoon, scoop pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape.
  2. Place the cookies on the prepared baking sheets.
  3. Bake until the cookies set and start to brown, about 18 minutes.
  4. Remove cookies from the oven and cool for 5 minutes.
  5. Place the warm cookies on a bag with confectioner sugar and shake gently to coat with sugar.Cool completely and coat in the sugar again.
  6. Place the cookies on the rack once more to allow time for the sugar to adder before serving or storing.