These are the best Russian Teacakes I have ever made. I have been making this recipe for many years. My secrets for this recipe are as follows: Chop nuts to almost flour consistency, measure after chopping. Roll to 1 or 1.5 inch balls. Bake only until they get small cracks, don't let them turn brown. Let sit on baking sheet 10-15 minutes (if you try to remove them from the baking sheets too soon they will disintegrate), then place 6-8 at a time in a gallon ziplock with a couple cups of powdered sugar while they are still warm, but not hot. Seal and roll gently till cookies are totally covered. Remove with spider and place on cooling racks or tinfoil until totally cool. By rolling them when still warm, they will not need re-sugared later.
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These are the best Russian Teacakes I have ever made. I have been making this recipe for many...