These cookies are a spin on the Russian Teacake recipe. They are similar in texture and still have the buttery goodness. The nut used is pistachio and they are coated with a course sugar and finely chopped pistachios instead of the traditional powdered sugar.
Ingredients
Instructions
For the cookies:
- Preheat the oven to 350°F with racks in the upper and lower third. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, beat together the butter, sugar, vanilla, almond extract, and salt until smooth and well combined.
- Add the pistachios and mix to combine, then stir in the flour until no dry streaks remain.
- Use a spoon or a tablespoon cookie scoop to portion 1 1/4" balls of dough, then roll them into neat balls.
For the coating:
- In a small bowl, combine the sparkling sugar and finely chopped pistachios.
- Roll the dough balls in the coating mixture to cover the entire surface, then arrange them on the prepared baking sheets, spacing them evenly apart (about 15 cookies per pan).
- Bake for 20 to 25 minutes, until the cookies are puffed slightly and very lightly golden brown around the edges.
- Remove the cookies from the oven and allow to cool completely on the baking sheet.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
