Gluten Free Russian Tea Cakes
These buttery, melt-in-your-mouth snowball cookies are the kind of treat that disappears from the cookie plate before anyone even notices they're gone. A combination of a gluten free flour blend and almond flour gives the dough a tender, crumbly texture that's remarkably close to the classic version — no gummy or gritty aftertaste in sight. Finely chopped pecans add a subtle nuttiness throughout, while two rolls in powdered sugar create that signature thick, snowy coating that makes these cookies so iconic. The double-coating trick is the real secret here: one roll while the cookies are still warm, and a second once they've cooled completely, so every bite is properly dusted. This batch makes 24 cookies, which sounds like plenty until you realize how quickly they vanish at a holiday gathering or bake sale. They're simple enough for a weeknight baking session but impressive enough to gift or bring to a party without a second thought.
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 ½ cups gluten free flour blend
- ½ cup almond flour
- ¼ tsp fine salt
- 1 cup finely chopped pecans or walnuts
For rolling
- 1 ½ cups powdered sugar, sifted, for rolling
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Beat the softened butter and 1/2 cup powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the vanilla extract until combined.
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