Low FODMAP Gluten Free Russian Tea Cakes
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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
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 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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