Grain-free russian tea cakes
Cakes
You might know these cookies by any number of names: Russian tea cakes, Russian tea cookies, Mexican wedding cookies, polvorones, or any other family names for the little nutty balls of flour and butter, swathed in powdered sugar. For many of us, these cookies are the cookies for December. Here's a version -- grain-free and gluten-free -- that everyone can eat. <br /> <br />Update: a few folks made the cookies as written and complained they didn't hold together. I made them again, as written, and realized the psyllium husk had somehow been left out of the recipe. The psyllium helps absorb some of the liquid and hold together as balls. So do try the recipe as it is written now! <br /> <br />Additionally, there was some question about the almond flour. This recipe calls for finely ground almond flour, which is much finer than the almond meal most commonly sold in stores. If you have almond meal, you can grind it finer in a powerful blender. <br /> <br />Finally, before you bake the cookies, put the balls of dough on a baking sheet, then place the baking sheet in the freezer for 15 minutes. This helps with all cookies!
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