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Gluten Free Russian Teacakes

Ingredients

  • 2 cups Gluten free flour I used Bob’s Red Mill 1-to-1
  • 1/2 cup Pecan flour I used Millican. You can also sub almond flour, if desired.
  • 1 cup Pecan pieces
  • 2 sticks Butter
  • 2 tsp Adam’s vanilla extract
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt

Instructions

  1. In a food processor, grind pecan pieces until they’re finely chopped. Set aside.

  2. Beat butter and vanilla together in a stand mixer until butter is whipped and creamy.

  3. Add flours, pecans, sugar, and salt to butter mixture and beat until well combined. (This takes a while. Keep mixing! (You can add a tablespoon of water or milk if the dough just won’t get past the crumbly stage)

  4. Remove dough from mixing bowl. Pat dough into a disc shape and wrap in parchment or wax paper. Refrigerate for an hour or until dough is firm.

  5. Preheat oven to 400 degrees fahrenheit. Line cookie sheet with parchment or a silpat baking mat.

  6. Remove dough from refrigerator. Roll tablespoon sized balls into more powdered sugar and place on cookie sheet.

  7. Bake for 10-12 minutes or until lightly browned on bottom and balls are set.

  8. Remove from cookie sheet and sprinkle with more powdered sugar, as desired. Cool completely (overnight is best) and enjoy!

  9. P.S. You can freeze these once cool if you‘d like. I did!