Best 5 Russian Tea Biscuits Metric Version Recipes
Russian Tea Biscuits, a delectable treat that combines flavors of butter, vanilla, and a hint of citrus, are a quintessential part of Russian tea time. These melt-in-your-mouth cookies are characterized by their delicate crumbly texture and are traditionally served with tea or coffee. With their simple ingredients and straightforward preparation, these biscuits are a joy to bake, making them an excellent choice for home bakers of all skill levels. This article presents a metric version of the classic Russian Tea Biscuit recipe, allowing you to easily create these delectable treats in the comfort of your own kitchen. Discover the nuances of this recipe and embark on a delightful baking journey that will leave you with a sweet and memorable taste.
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CLEVELAND STYLE RUSSIAN TEA CAKES
A perennial favorite in Cleveland area bakeries, I have been searching for this recipe for years. It is definately not the recipe for traditional russian tea cakes or biscuits-except maybe in Cleveland. Found it on the hungrybrowser/Uncle Phaedrus website. It's origin is Eastern European and it's a pastry that is rolled with raspberry filling and raisins, but it's also made with a chocolate filling. The dough is reminiscent of a scone. It's rolled like you would a strudel and then sliced and baked individually.
Provided by lo r.
Categories Dessert
Time 3h25m
Yield 28 pastries, 28 serving(s)
Number Of Ingredients 16
Steps:
- Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
- Knead dough, refrigerate at least 2 hours.
- Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
- Roll as for jelly roll.
- Brush top with egg white,sprinkle with sugar mixture.
- Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
- Bake 25 minutes at 350 degrees.
- Remove from baking sheet, and cool on rack.
Nutrition Facts : Calories 247.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 30.2, Sodium 133.1, Carbohydrate 38, Fiber 1.6, Sugar 17.8, Protein 4.5
RUSSIAN TEA BISCUITS
Make and share this Russian Tea Biscuits recipe from Food.com.
Provided by seattlelove
Categories Dessert
Time 15m
Yield 3-6 dozen, 72 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325 degrees F (165 degrees C).
- Combine flour and salt and set aside.
- In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
- Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 52.8, Fat 3.5, SaturatedFat 1.7, Cholesterol 6.8, Sodium 26.3, Carbohydrate 5, Fiber 0.2, Sugar 1.8, Protein 0.6
RUSSIAN TEA BISCUITS
These are a nice addition on any cookie platter.
Provided by Rosina
Categories Russian Recipes
Yield 72
Number Of Ingredients 7
Steps:
- Pre-heat oven to 325 degrees F (165 degrees C).
- Combine flour and salt and set aside.
- In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
- Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 5 g, Cholesterol 6.8 mg, Fat 3.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 26.3 mg, Sugar 1.8 g
CHEF JOHN'S RUSSIAN TEA CAKES
As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.
Provided by Chef John
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
- Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
- Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
- Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
- Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g
RUSSIAN TEA BISCUITS (METRIC VERSION)
Categories Nut Cookies Christmas Potluck Thanksgiving Winter Dessert Bake Vegan Low Sodium Kid-Friendly Vegetarian
Number Of Ingredients 6
Steps:
- Mix together flour, sugar, nuts, almond extract, and vanilla extract.
- Add in melted margarine and mix well with wooden spoon or hands until no dry streaks remain. If mixture is too crumbly, add more margarine; if too wet, add flour.
- Form into balls by tightly packing and rolling in hands. They should be bite-sized, 1-2 inches in diameter.
- Place on lined baking sheet. Bake at 180°C for 10-12 minutes, until firm to the touch.
- Cool slightly until they can be handled comfortably (about 5 minutes). Roll a few times in powdered sugar and set aside to cool completely.
- Once cooled completely (about 20 minutes), roll liberally in powdered sugar and serve or store unrefrigerated.
Tips:
- Use high-quality butter. This will make a big difference in the flavor of the cookies.
- Make sure the butter and eggs are at room temperature before you start. This will help the ingredients mix together more easily.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until the edges are just starting to brown. Overbaking will make the cookies dry.
- Let the cookies cool completely before enjoying. This will help them to develop their full flavor.
Conclusion:
Russian tea biscuits are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual afternoon tea to a holiday party. With their simple ingredients and classic flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give Russian tea biscuits a try. You won't be disappointed!
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