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Russian Tea Cookies

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Prep Time 1 hour
Cook Time 30 minutes

Ingredients
  

  • 1⅔ cups cassava flour 8 oz , I use Otto's Naturals
  • ½ cup almond flour 2.5 oz.
  • 1 cup granulated sugar 7 oz
  • 1 cup salted butter softened at room temperature, coconut oil works too
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ tsp salt
  • ½ teaspoon baking powder
  • ¾ cup toasted pecans or walnuts chopped fine 2.5 oz

To finish:

  • 2 cups organic powdered sugar

Instructions
 

  • Cream butter until fluffy (I usually do this in mixer but the food processor works too).
  • Add eggs, sugar, vanilla extract, baking powder, and salt. Scrape down and mix again.
  • Add flours and nuts and mix, scraping down the bowl once mid mix.
  • Shape into small balls (¾ inch diameter).
  • Bake until light golden brown on parchment lined baking sheet.
  • Let cool slightly (about 10 minutes) to firm up and toss in powdered sugar.
  • Let cool completely then toss again in powdered sugar.

Notes

To toast nuts - heat oven to 250 and put on a baking sheet, they should toast in about 20 minutes.  I stir about every 5 minutes.  It's best to toast the whole nuts then chop them.