Russian Tea Cakes

Gluten, Grain, Dairy, and Sugar Free. Keto and Diabetic Friendly.

Ingredients

Cookie Ingredients

1 cup chopped walnuts

1 1/2 cups almond flour

1/2 cup Lakanto (golden or classic)

1/2 cup cold, sliced butter

1 tbsp vanilla extract

1 tsp almond extract

1 large egg

1 pinch himalayan salt

Topping:

1/4 cup (or more) Powdered Lakanto (to roll the cookies in at the end)

Instructions

1. Prepare a cookie sheet with parchment paper

2. Add all the cookie ingredients (not the powdered Lakanto) to the food processor and pulse until a dough is formed. (It’s okay for the walnuts to stay in pieces).

3. Using a cookie scoop or a spoon, roll 1 inch balls of dough. Use your hands to roll them into a smooth ball shape.

4. Place the balls on the parchment paper lined sheet and move to the freezer. Freeze them for 30-60 minutes.

5. Pre heat the oven to 350 F

6. Bake for 15-17 minutes or until slightly golden.

7. Let them cool on the baking sheet for a few minutes.

8. Once they are cool enough to pick up, roll them in powdered lakanto and place on a cooling rack.

9. Once totally cooled, store in an air tight container for a few days.

10. You can also store them in the freezer in an airtight container for much longer.

Special tips

• Want more flavor? Try adding cinnamon or pumpkin pie spices.

• Replace the walnuts with any nut of your choice.

• Replace almond flour with hazelnut flour for a different flavor.

• Want larger walnut pieces? Mix all the ingredients except the chopped walnuts in the food processor until a dough forms. Then hand mix in the walnuts.

• Double the recipe! I almost always make a double batch.