These gluten free Russian tea cakes are everyone’s favorite cookies, made using almond flour and warm chai spices. They’re always a hit!
Ready for the tastiest Russian tea cakes out there? These gluten free Russian tea cakes are seriously tasty, made with cozy chai spices. Growing up, my mom made Russian tea cakes as a treat, especially since my sister and I were always throwing tea parties for our dolls (ha!). This version is a little more nutrient-dense than our family recipe, and even tastier! Adding chai spices gives them a warmth, and they totally melt in your mouth. Even better, they’re totally gluten free so work for lots of eaters! Here’s how to make these tea cakes—also known as snowball cookies.
Gluten free cookies can be challenging, since gluten is so important in making the standard cookie structure. What’s the secret to these gluten free Russian tea cakes? Almond flour.Almond flour is just finely ground blanched almonds, and it’s popular for using in gluten free baked goods.
The problem with almond flour is that it can be super dense. After all, it’s just almonds! So getting the right texture in a gluten free cookie is important. Here Alex and I used cornstarch along with the almond flour to help these cookies have a lighter texture. Because Russian tea cakes are generally denser than most cookies, the cornstarch is enough to come together into that signature crumbly, melt-in-your mouth texture.
- 1/4 cup butter, at room temperature
- 3 tablespoons brown or coconut sugar
- 1 1/4 cup almond flour (not almond meal)
- ¼ cup cornstarch
- 1/2 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- ¼ cup powdered sugar, for dusting
- In a stand mixer or with a hand mixer, mix together butter and sugar until fully combined. Add the remainder of the ingredients (except for the powdered sugar) and mix again until a cohesive dough forms. Turn out onto plastic wrap and shape into a ball; refrigerate for at least 1 hour.
- Preheat the oven to 350°F (make sure the temperature is true; adjust if your oven runs hotter than normal). Line a baking sheet with parchment paper.
- Roll into approximately 20 1-inch balls, pressing together the dough as necessary where it is crumbly. Important: Work quickly to avoid the butter softening, which results in a melted cookie in the oven. We recommend refrigerating half of the dough while rolling out the first half of the cookies.
- Place the cookies onto the baking sheet and bake for 8 minutes, turning the pan halfway through for even baking, until the cookies are light golden brown but still soft. (Be careful not to over bake or the cookies may start to lose their shape.) Remove the cookies from the oven and cool them on the pan for 10 minutes (avoid touching; the cookies will solidify as they cool). Once hardened, transfer to a rack to cool completely.
- When completely cool, dust the cookies with the powdered sugar.
You can read full article and recipes here : https://www.acouplecooks.com/gluten-free-russian-tea-cakes/