Russian Tea Cakes, also called Italian Wedding Cakes, are a perfectly simple and easy way to ease into the festivity of baking. These dusty little shortbread delights are so simple to make. Once you take your first bite, you will love the nutty toasted almonds and buttery shortbread melt-in-your-mouth texture.
In my last video, https://youtu.be/bipEc2gUpfw I showed you how to batch-make my cookie dough recipe that makes my Collection of 3 Christmas cookies. These Russian Tea Cake Shortbread cookies are 100% keto, gluten, grain and sugar-free, with a dairy-free option.
If you want the full recipe, I would love for you to join my Baking Academy; please click the link below for all my exclusive recipes, video tutorials, monthly Giveaways and more. You can click the link here: https://mailchi.mp/bakerlita/sales-baking-academy
Preheat oven to 350°F/180°C and line 1 baking sheet with parchment paper.
Chop raw whole almonds finely, place on a baking pan and bake for 6-7 minutes to allow the almonds to become more fragrant and flavourful.
In a medium bowl, with your pre-made cookie dough, add in the toasted chopped almonds.
Mix together until well combine
Using asmall cookie dough scoop (size: 1.5 Tbsp/ 23 ml/ 0.8 oz), scoop out and place shortbread dough on the baking sheet.
Roll each cookie in the palms of your hand, and place in the fridge for 20 minutes or until firm but not hard.
Pop cookie dough snowballs in the preheated oven.
Bake snowball cookies for 10-12 minutes.
Once cookies are finished baking, let them cool for 30 min - they are delicate cookies.
Roll your cookie in the powdered sweetener until they are covered entirely. Be generous with the powdered sweetener; this is what makes these look so festive.
Store in an airtight container for five to six days and freeze for up to three months.
Andrea Witthoeft
Author