Have you ever had Russian teacakes? You know, the kind that are little round shortbread balls rolled in powdered sugar? (They’re not really Russian, but I don’t really mind. They’re amazing because shortbread.) They were always one of my mother’s favorite kinds of cookies and she made them frequently when I was growing up. I always loved how buttery and delicious they were. She decided recently to make them again, and I, being jealous, decided to make a batch for myself that were grain free, dairy free and egg free. Jealousy is the mother of invention! I used her recipe as a base and tweaked from there.
They still have a good shortbread-ey taste even without the butter, and they have a perfect little hint of sweetness — just enough that I felt it was unnecessary to roll them in the powdered sugar. I’ve made them three times now, and everyone who has had them says that they taste great and that you totally couldn’t tell they are grain free OR that they don’t have butter. I totally felt like a genius; I’ve had some major recipe flops in my time (ask me about the time I used two tablespoons of what I thought was mild but turned out to be extremely hot chili pepper in a batch of chili) but this one tasted so good. They can be just a little bit crumbly, though, so careful eating them! I’ve found that the finer the almond meal; the better it sticks together.
- 2 ¾ cups almond meal
- ½ cup coconut oil
- ½ cup almond butter
- ¾ cup chopped toasted pecans
- 1 Tbsp coconut sugar
- 1 teaspoon vanilla
- ½ tsp unrefined sea salt
- Preheat oven to 350.
- Mix all ingredients together by hand and form into 1.5 inch balls.
- Place them on a tray lined with parchment paper.
- Bake for 10 minutes or until golden on the tops.
- You can play with different kinds of nut meals, nut butters, or chopped nuts; I also did one with pecan meal, cashew butter and chopped red Livermore walnuts.