These light and delicious cakes have hints of almond.
Downloads:Russian Almond Tea Cakes
½ cup butter, softened
½ cup confectioners’ sugar, divided
1 teaspoon almond extract
1 cup all-purpose flour
1⁄8 teaspoon salt
½ cup finely chopped blanched almonds
• Preheat oven to 325°.
• Line 2 baking sheets with parchment paper. Set aside.
• In a large mixing bowl, cream butter by hand, stirring
vigorously. Add ¼ cup confectioners’ sugar and almond
extract, stirring well. Add flour and salt, stirring until well
combined. Add almonds, stirring well. Using a small (2-teaspoon)
cookie scoop, drop dough onto prepared baking
• Bake until cookie edges are light brown, approximately 14
minutes. Remove from cookie sheet while warm, and roll in
remaining ¼ cup confectioners’ sugar. Let cool on wire racks.
Roll in confectioners’ sugar again before serving, if desired.