Russian Tea Cakes
Traditional festive snack, also known as Mexican wedding cake, with a very delicate texture, subtle nutty flavor, and served coated in powdered sugar.
Story
This beloved traditional festive treat, often called Mexican wedding cake, has long been a staple of holiday gatherings. It boasts an incredibly fine, tender crumb, a gentle nutty aroma, and is always enjoyed after a light dusting of powdered sugar.
Ingredients
walnuts (roasted)
1/2 cup
pecans (roasted)
1/2 cup
all-purpose flour (divided into two portions, 2 tablespoons used for mixing with nuts)
2 cups
salt
1/2 teaspoon
unsalted butter (softened)
1 cup (2 sticks)
granulated sugar
1/3 cup
orange zest (finely grated)
1 teaspoon
vanilla extract
1 teaspoon
powdered sugar (for coating)
2/3 cup
Instructions
1
Prepare the oven
Place the oven rack in the center of the oven and preheat to 325°F. Grease two baking sheets.
2
Grind the nuts
In the bowl of a food processor, combine walnuts, pecans and 2 tablespoons of flour. Process until the nuts are finely ground, about 30 seconds. Transfer the mixture to a medium-sized bowl. Add the remaining flour and salt, and mix thoroughly.
3
Make the batter
In the bowl of an electric mixer, use the paddle attachment to beat butter and sugar on medium-high speed until the mixture lightens in color, about 2 to 3 minutes. Mix in orange zest and vanilla extract. Add the flour-nut mixture on low speed, and mix until just combined.
4
Bake
Roll the dough into 3/4-inch balls, place them on the baking sheets 2 inches apart. Bake one sheet at a time for 17 to 20 minutes, until light golden brown. Cool on the baking sheet for 5 minutes.
5
Coat with sugar
Put powdered sugar in a pie dish or shallow bowl. While the cookies are still warm, roll the tops of the cookies in the powdered sugar until fully coated (the powdered sugar will melt slightly). Transfer to a cooling rack to cool completely. Sift the remaining powdered sugar over the top before serving.
