Paleo Russian Tea Cakes

Name: Paleo Russian Tea Cakes
Prep time: 5 min
Cook time: 15 min
Total time: 2 min
Ingredients: 1 cup (2 sticks) grass-fed butter, softened; 1/4 cup pure maple syrup; 1 tsp pure vanilla extract; 3 1/2 cups superfine almond flour; 1/2 cup tapioca flour; 2/3 cup raw walnuts, finely chopped; 1/4 tsp sea salt; 1/3 cup sugar-free confectioners sugar, or maple sugar

4.4

(14)

www.theroastedroot.net

Your recipes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 2 hours, 20 minutes

Servings: 18

Author : Julia

russian tea cakes mexican wedding cakes snowballs

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup (2 sticks) grass-fed butter, softened1/4 cup pure maple syrup1 tsp pure vanilla extract3 1/2 cups superfine almond flour1/2 cup tapioca flour2/3 cup raw walnuts, finely chopped1/4 tsp sea salt1/3 cup sugar-free confectioners sugar, or maple sugar

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add all ingredients for the tea cakes to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours.

Step 2

Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.

Step 3

When you’re ready to bake, preheat the oven to 350 degrees F.

Step 4

Add the sweetener of choice (for rolling) in a bowl and roll each ball of dough in the sweetener. Place the balls back onto the parchment-lined baking sheet. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown.