I am always baking cookies and pies for our family. I LOVE baking for them. BUT, THIS recipe for Toasted Almond Russian Tea Cakes is their ALL-Time favorite.
I know this recipe traditionally call for walnuts or pecans. I am now allergic to both of those nuts. So, I don’t purchase them very often. One Christmas baking season, I only had raw, sliced almonds. So, I thought I might as well give it a try. They have been the family fave ever since!!
Another thing about this cookie-I ONLY use REAL vanilla & butter. It makes all the difference in the flaky texture and buttery flavor.
1 cup REAL butter, at room temperature
1/2 cup powdered sugar
1 tsp REAL vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup sliced and toasted almonds
Heat oven to 400*
Mix thoroughly butter, sugar and vanilla
Work in flour, and salt until dough holds together.
Pour sliced almonds into a medium high dry skillet.
Tossing gently, until you smell the almond oils coming out. Being careful not to burn them. This will have a bitter taste.
Add cooled toasted almonds to your dough.
Bake 10-12 minutes or until set, but not brown.
While warm, roll in powdered sugar. Cool a little and roll 2 more time in sugar.
These lovelies are a buttery, nutty, flaky, sweet mouthful of goodness. Ideal for YOUR Christmas and Holiday baking. Your family and friends will love them.
Can you see why my Toasted Almond Russian Tea cakes are a family fave year after year??
Make it a Toasted Almond Russian Tea Cake kind of day!
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