Almond Russian Tea Cakes
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 3/4 cups all-purpose flour
- 3/4 cup almond flour
- 3/4 cup confectioner's sugar, divided
- 1/2 teaspoon salt
- 2 sticks unsalted butter (1 cup), softened
- 1/2 teaspoon vanilla or 1 tablespoon almond liqueur
We added Odense Almond Paste and almond flour to this traditional cookie for extra richness! It’s a favorite among our staff!
Time
15 minutes to assemble
30 minutes to chill dough
9-11 minutes to bake each tray
Total time: 63-67 minutes
30 minutes to chill dough
9-11 minutes to bake each tray
Total time: 63-67 minutes
Yield
Yield: 36 cookies
Directions
- Preheat oven to 400°F. Line 2 cookie sheets with parchment paper.
- Add Almond Paste (grated using large hole side of a box grater), all-purpose flour, almond flour, 1/2 cup of the confectioner's sugar and salt to a food processor, fitted with a metal blade. Pulse until the texture of fine sand.
- Add butter to a mixing bowl. Beat until fluffy. Add vanilla or liqueur. Beat until mixed. Add flour ingredients. Mix just until incorporated. Refrigerate 30 minutes.
- Shape into 1 inch balls. A cookie scoop is good for measuring out dough all at once then shape into balls. We used a cookie scoop that held 1 tablespoon of water for 36 cookies. Refrigerate second sheet of cookies, while first sheet is baking.
- Bake 9-11 minutes or until firm but not brown. Cool tray on a wire rack. Remove cookies to wire rack after 5 minutes. When cool, roll in remaining confectioner's sugar and store in an air-tight container. Freeze after one week to keep fresh.