Russian Almond Rings – a new holiday treat!

Want to try an easy new shortbread/nut cookie that doesn’t have to be rolled out (quite frankly who’s got the time?).. I found this recipe in Darra Goldstein’s “Taste of Russia” originally published as “A la Russe”.

1 cup butter     1/2 cup sugar   2 small eggs  2 cups flour  1/2 tsp almond extract (I added this)

2 egg yolks, lightly beaten   1 cup finely chopped almonds  1/4 cup sugar (for use after dough is in the pan)

Fox Run Mini Donut pans

Baker’s Joy nonstick spray

Confectioner’s sugar

Cream butter and 1/2 the sugar until light & fluffy. Beat in the eggs, then stir in the flour. Mix well. Form into a ball and refrigerate for 1 hour or so.

Preheat oven to 375 F.

Spray Mini Donut pan with Baker’s Joy. Twist bits of the dough in your hands to form tubes and press into pan – leave a little space so the cookie can expand.

With a pastry brush paint a thin coating of egg yolk on each one. Sprinkle with almonds and sugar.

Bake for about 12 minutes. Let cool in pan 5 minutes. Turn out onto cooling rack. Flip over and dust with confectioner’s sugar!

Enjoy – maybe with some Russian tea in a glass! I’ve bought the one from Le Palais des Thes & can’t wait to try it!

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