chef johns russian tea cakes

Author of this recipe: Collen Pearlstein

Russian Tea Cakes Recipe | Chef John's | Almond Flavored, Crumbly Delight, Easy to Make

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Ingredients

• - Almond flour (for gluten-free option or preferred texture)
• - Unsalted butter, softened (for richness and flavor)
• - Powdered sugar (for the sweet and fluffy texture)
• - Baking powder (to ensure light and airy cookies)
• - Vanilla extract (adds depth of flavor)
• - Ground almonds (alternative to almond flour for a nuttier taste)
• - Egg whites (optional, but adds structure and volume)
• - Salt (a pinch for balance)
• Including these ingredients in your recipe will help you create delicious Chef John's Russian Tea Cakes. Use "Chef John," "Russian tea cakes," and "almond flour" as key phrases to optimize SEO and attract more readers interested in this sweet treat.

Steps

1. ### Russian Tea Cakes Recipe: A Classic Biscuit Delight
3. Russian tea cakes are a delightful treat that bring joy to any tea party or afternoon snack. Chef John's recipe is perfect if you want to make these cookies at home. Follow these detailed steps and enjoy the rich, buttery flavor of these traditional Russian biscuits.
5. #### Ingredients:
6. - 1/2 cup (1 stick) unsalted butter, softened
7. - 3/4 cups sugar
8. - 1 teaspoon vanilla extract
9. - 1 large egg
10. - 2 1/2 cups all-purpose flour
11. - 1/2 teaspoon baking powder
13. #### Equipment Needed:
14. - Mixing bowls
15. - Electric mixer
16. - Measuring spoons
17. - Cookie cutter (optional, but recommended)
18. - Cooling rack
20. ### Step-by-Step Guide:
22. 1. **Preheat the Oven and Prepare Baking Sheets**:
23. - Preheat your oven to 350°F (180°C).
24. - Line baking sheets with parchment paper or a silicone mat for easy removal.
26. 2. **Cream Butter and Sugar**:
27. - In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy.
28. - Add in vanilla extract and egg, beating well after each addition.
30. 3. **Mix Dry Ingredients**:
31. - Sift the flour and baking powder into the wet mixture. Mix on low speed just until combined.
32. - The dough will be crumbly and not fully incorporated; this is normal for these cookies.
34. 4. **Forming the Cookies**:
35. - If you want uniform-shaped cookies, use a cookie cutter (doughnut or circle shape works well). Otherwise, form small balls of dough about 1-inch in diameter.
36. - Place these on the prepared baking sheets, leaving some space between them for spreading during baking.
38. 5. **Baking**:
39. - Bake in the preheated oven for approximately 8-10 minutes until edges are lightly golden.
40. - Remove from the oven and allow to cool slightly before transferring to a cooling rack.
42. 6. **Optional Decoration (Glaze)**:
43. - For an extra touch, you can drizzle a simple glaze over the cookies while they're still warm. Mix 2 tablespoons of powdered sugar with a teaspoon of milk or cream until smooth. Drizzle over cooled cookies and let it set.
45. 7. **Storage**:
46. - Store any leftover Russian tea cakes in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
48. ### Tips for Success:
49. - Use softened butter; this makes the dough easier to work with.
50. - Don’t overmix when combining wet and dry ingredients. This helps maintain the light, crumbly texture of these cookies.
51. - Experiment with adding a pinch of salt to enhance the flavors in your recipe.
53. By following these detailed steps and tips, you can create delicious Russian tea cakes that are perfect for any special occasion or just a cozy afternoon snack. Enjoy baking!
55. **Keywords:** Russian tea cakes, Chef John's recipe, traditional biscuits, cookies, buttery flavor, baking tips

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