Russian Tea Biscuits: A Taste of Cozy Tradition
The aroma of these Russian Tea Biscuits, even before they hit the oven, transports me back to a blustery afternoon spent in my grandmother’s kitchen. She’d always have a batch ready, a comforting scent of butter and toasted nuts wafting through the air, perfect for dipping into a steaming mug of tea. These aren’t your everyday cookies; they possess a delicate crumb, a subtle sweetness, and a delightful crunch from the finely chopped hazelnuts. They’re a simple pleasure, born from humble ingredients, yet capable of bringing immense warmth and joy to any moment.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Servings: 72
- Yield: 3-6 dozen
- Dietary Type: Nut
Ingredients
- 2 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup butter, softened
- 3⁄4 cup confectioners’ sugar
- 1 teaspoon vodka
- 3⁄4 cup hazelnuts, finely chopped
- 1⁄3 cup confectioners’ sugar, for decoration
Equipment Needed
- Large mixing bowl
- Electric mixer (handheld or stand)
- Baking sheets
- Wire cooling racks
Instructions
- Begin by preheating your oven to 325 degrees F (165 degrees C). This ensures a consistent and even bake for your delicate biscuits.
- In a small bowl, combine the all-purpose flour and salt. Whisk them together thoroughly to ensure the salt is evenly distributed, and then set this mixture aside for later.
- In a large mixing bowl, cream together the softened butter and confectioners’ sugar. You can use an electric mixer for this, blending until the mixture is smooth and well-combined, resembling a light and fluffy consistency.
- Beat in the vodka. This might seem unusual, but the vodka helps create a more tender crumb in the biscuits without imparting any alcohol flavor.
- Gradually blend in the flour and salt mixture that you prepared earlier. Mix on a low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Now, gently fold in the finely chopped hazelnuts. Ensure they are evenly distributed throughout the dough.
- Break off pieces of dough, about the size of a walnut. Roll each piece into a smooth ball between your palms.
- On ungreased baking sheets, place the dough balls approximately 1-1/2 inches apart. This gives them enough space to spread slightly during baking.
- Flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake for 12 to 15 minutes, or until the biscuits are lightly colored. They should not be deeply browned; a pale golden hue is ideal.
- As soon as the biscuits are out of the oven, while they are still hot, sprinkle them generously with the remaining confectioners’ sugar. The heat will help the sugar adhere.
- Allow the biscuits to cool on wire racks completely before storing or serving.
Expert Tips & Tricks
The magic of these Russian Tea Biscuits lies in their simplicity and the quality of their ingredients. For the finest texture, ensure your butter is truly softened but not melted. It should yield to gentle pressure from your finger. When it comes to the hazelnuts, toasting them lightly before chopping can amplify their nutty flavor and add another dimension to the biscuits. Simply spread them on a baking sheet and toast in the preheated oven for about 5-7 minutes until fragrant.
For a more uniform size, a small cookie scoop can be invaluable. This ensures all your biscuits bake at the same rate. If you find your dough is too sticky to handle, a brief chill in the refrigerator for 10-15 minutes can make it more manageable. When it comes to the final dusting of confectioners’ sugar, doing it while the biscuits are hot is key for that beautiful, snow-dusted appearance. Don’t be shy with the sugar!
Serving & Storage Suggestions
These delightful Russian Tea Biscuits are best served slightly warm or at room temperature, alongside a strong cup of black tea, a robust coffee, or even a rich hot chocolate. Their delicate sweetness makes them a perfect accompaniment to a warm beverage.
For storage, ensure the biscuits are completely cool before placing them in an airtight container. They will keep well at room temperature for up to 5 days. If you find they lose a little of their crispness, a few minutes in a low oven (around 250°F or 120°C) can revive them. They are not ideally suited for refrigeration, as the moisture can make them soft, but if absolutely necessary, store them in the fridge for a day or two, then toast to crisp them up. These biscuits also freeze beautifully for up to 2 months when wrapped tightly.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 52.8 kcal | |
| Calories from Fat | 59% | |
| Total Fat | 3.5 g | 5% |
| Saturated Fat | 1.7 g | 8% |
| Cholesterol | 6.8 mg | 2% |
| Sodium | 26.3 mg | 1% |
| Total Carbohydrate | 5 g | 1% |
| Dietary Fiber | 0.2 g | 0% |
| Sugars | 1.8 g | 7% |
| Protein | 0.6 g | 1% |
(Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.)
Variations & Substitutions
While the classic Russian Tea Biscuit shines with its hazelnut profile, feel free to experiment with other nuts. Finely chopped almonds or walnuts would be delightful substitutions. If you have a nut allergy, you can omit the nuts entirely for a simpler, melt-in-your-mouth cookie. The texture will still be wonderfully tender.
For a touch of citrus, a teaspoon of finely grated lemon or orange zest added to the dough can provide a bright, refreshing counterpoint to the richness of the butter and nuts. Some recipes even call for a hint of spice; a pinch of ground cardamom or nutmeg can add a wonderfully warm aromatic note, especially during the colder months.
FAQs (Frequently Asked Questions)
Q: Why is vodka used in this recipe?
A: The alcohol in vodka evaporates during baking, leaving behind a lighter, more tender crumb without adding any discernible flavor.
Q: Can I use butter substitutes for this recipe?
A: While you can experiment with butter substitutes, the texture and flavor may be altered. Softened vegan butter sticks designed for baking might yield the closest results.
Q: My biscuits spread too much. What went wrong?
A: This can happen if the butter was too soft or if the oven temperature was too low. Ensure your butter is properly softened but not melted, and verify your oven’s temperature with a thermometer.
Q: How can I get a more even dusting of confectioners’ sugar?
A: Using a fine-mesh sieve to dust the sugar over the hot biscuits will ensure a delicate and even coating.
Q: Are these cookies suitable for a tea party?
A: Absolutely! Their elegant simplicity and delightful texture make them a perfect addition to any afternoon tea or gathering.
Final Thoughts
These Russian Tea Biscuits are more than just a recipe; they are an invitation to slow down, savor the moment, and connect with the simple joys of homemade baking. They are a testament to how a few quality ingredients, handled with care, can create something truly special. I encourage you to bake a batch, share them with loved ones, and perhaps, start your own delicious traditions. May each bite bring you as much warmth and comfort as it brings me.