These Russian Tea Biscuits are great with coffee and simple to make in a Thermomix or food processor. I enjoy using nuts in my baked goods, and while these biscuits are usually made with pecans, you could also use walnuts, almonds, or even pistachios. For recipes like this that don’t take long to cook, I like to toast the nuts before making the cookies to enhance the nut’s flavour before I begin.
If you’re short on time or new to baking, try these easy Russian Tea Biscuits recipes. They’re ideal for any home baker with a Thermomix or food processor. They require just a few ingredients, all of which are pantry staples for me. These biscuits are tender and delicate, with the perfect amount of sugar in the dough. Yet, they are dusted with icing sugar while still hot, creating a delightful, sweet, soft layer on the surface.
Russian Tea Biscuits Recipe
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- 1 Thermomix or Food Processor
- 90 g finely chopped nuts pecans, walnuts, almonds, cashews
- 60 g icing sugar
- 1 teaspoon vanilla extract
- 280 g plain flour
- 1/2 teaspoon flaked salt or 1/4 tsp fine salt
- 225 g unsalted butter cold cubes
- Extra icing sugar for dredging
- Preheat and Prepare: Set your oven to 180°C. Line two baking sheets with baking paper.
- Roast the Nuts (Optional): For enhanced flavour, roast your chosen nuts in the oven as it heats. Keep a close eye on them; they typically take about 4 minutes to roast, depending on the oven and nut type. Once done, allow them to cool and chop roughly. You can do this by hand or with your Thermomix.
- Mix the Dry Ingredients: In your Thermomix bowl or food processor, combine flour, icing sugar, salt, cold cubed butter, and vanilla. Pulse until the mixture resembles breadcrumbs (about 10 seconds at speed 5 for TM).
- Add Nuts: Scrape down the sides of the bowl and add in the chopped nuts. Mix again briefly (10 seconds reverse speed +4 for TM).
- Shape the Biscuits: Using a 20ml cookie scoop or a tablespoon, gather the mixture and press gently in your hands to form little domes. Don't squash the dough together too much keep it light. Arrange these on the prepared baking sheets. Note: The biscuits will not spread much.
- Bake: Bake for approximately 12 minutes, or until the base of the cookies begins to brown. Remove from the oven and let cool slightly.
- Dredging: Pour about a cup of icing sugar into a medium-sized bowl. Gently roll the warm cookies in the sugar to coat them thoroughly.