Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Russian tea cakes (or Russian tea cookies), Mexican wedding cakes, Viennese almond crescents—many countries have their own version of these melt-in-your-mouth butter-and-nut cookies. This one was created by Yigit Pura of Tout Sweet patisserie, in San Francisco and Palo Alto. We love it for its extreme crispness and toasty brown-butter flavor, and because it's not too sweet; most of the sugar is on the outside.

Yigit Pura
This Story Originally Appeared On sunset.com

Gallery

Erin Kunkel; Styling: Kelly Allen

Recipe Summary

prep:
2 hrs 30 mins
chill:
4 hrs
total:
6 hrs 30 mins
Yield:
Makes about 40 cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until light golden brown and skins start to split, 8 to 10 minutes. Rub warm nuts in a kitchen towel to remove most of skins (it's okay if some stick). Let cool and chop coarsely.

    Advertisement
  • Using a stand mixer with the paddle attachment (or a handheld mixer with beaters; cookies will be slightly crumblier), beat butter, granulated sugar, and salt on medium speed until evenly mixed and fluffy, 4 to 5 minutes.

  • In a small bowl, whisk together vanilla-bean paste and cognac. Scrape into butter mixture and mix to incorporate.

  • On low speed, gradually mix in flour, scraping bowl as needed. Add hazelnuts and mix 30 seconds more.

  • Immediately scoop cookies into 1 1/2-tbsp. (25 g) portions and roll into balls. Chill, covered, at least 4 hours and up to 2 days.

  • Preheat oven to 325° with racks in upper and lower thirds. Stack a baking sheet on a second sheet (to help cookies get evenly golden brown). Repeat with 2 more baking sheets. Line top sheet in each stack with parchment paper and set chilled cookie portions on parchment about 1 in. apart.

  • Bake cookies 20 minutes. Switch positions of pans and rotate each 180°; then bake until medium golden brown, almost like biscotti, 25 to 30 minutes more. Slide parchment with cookies onto cooling racks and let cool completely.

  • Put powdered sugar in a large, wide bowl, then roll cookies in powdered sugar. Repeat, lightly pressing sugar onto cookies to form a thick, fluffy coat.

  • *Pura recommends weighing ingredients on a kitchen scale, since it's more precise. Find vanilla-bean paste at surlatable.com.

  • Make ahead: Through step 5, up to 2 days, chilled airtight, or 2 months, frozen (thaw overnight in fridge before proceeding). Baked cookies, 2 to 3 days, airtight at room temperature, or up to 2 months, frozen.

Source

Tout Sweet, Menlo Park and San Francisco, CA

Nutrition Facts

146 calories; calories from fat 52%; protein 1.7g; fat 8.6g; saturated fat 4.2g; carbohydrates 16g; fiber 0.6g; sodium 30mg; cholesterol 17mg.
Advertisement
Advertisement