These cookies are also known as Snowball Cookies, and also Mexican Wedding Cookies. They’re rich, delicious, and perfect for Christmas.
Russian Tea Cakes
Yield about 30 cookies // per 2 cookies: 195 calories, 17.3g fat, 5.4g protein, 2.1g net carbs
1-3/4 cups Bob’s Red Mill super fine almond flour
1 cup walnut or pecan pieces, finely chopped (almost ground)
2 tablespoon Bob’s Red Mill coconut flour
1 teaspoon baking powder
Options: 3/4 – 1 teaspoon ground cardamom (or 1/2 tsp cinnamon)
1/4 teaspoon salt
1/2 cup Kerrygold butter, softened
1/2 cup Swerve Sweetener
1 large organic egg, room temperature
1 teaspoon vanilla extract
1/2 cup powdered Swerve Sweetener
Preheat oven to 325 degrees and line a large rimmed baking sheet with parchment paper.
Prep the ingredients. You can hand chop the walnuts, or pulse them in a food processor until they resemble coarse crumbs with a few bigger bits and pieces.
In a medium bowl, whisk together the almond flour, chopped walnuts, coconut flour, cardamom, baking powder and salt.
In a large bowl, beat the butter with the Swerve sweetener until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract. Beat in the almond flour mixture until the dough comes together.
Roll dough into 1 inch balls and place on the prepared baking sheet about 1 inch apart. Bake 20 to 25 minutes, or until just lightly golden brown. Remove and let cool on the pan.
Place the powdered sweetener on a dinner plate. Roll each cookie until completely coated in the powdered sweetener.