Russian Almond Tea Cakes
Yield: 27 cookies • Preparation: 20 minutes • Bake: 14 minutes
  • 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
  1. Preheat oven to 325°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. 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 sheets.
  4. Bake until cookie edges are light brown, approximately 14 minutes. Remove from cookie sheet while warm, and roll in remaining ¼ cup confectioners’ sugar. Cool on wire racks. Roll in confectioners’ sugar again before serving, if desired.
Recipe by TeaTime Magazine at