I believe a dissertation could be written on the historic intersection of Mexican wedding cakes and Russian tea cakes. How is it that these two recipes are the same? It just so happens that I have a vast collection of scholarly friends–(you know who you are)–who could certainly write it but in the interest of time, utilitarian speculation will have to suffice.
Perhaps is was the various migrations of Russian and other Eastern European Jews, pre and post WWII to Mexico, as in evident in my old neighborhood of Polanco in Mexico City; Or maybe it just happened at a turn of the century cookie exchange!
However it happened, we are all fond of these little snowballs or crescents of nut-filled cookies, rolled in powdered sugar, and the non-gluten, non-dairy version of the recipe may be even better with the addition of coconut and nut flour. In either case, buen provecho and priyatnogo appetita!
2 cups almond flour
1 cup unsalted pistachios, chopped finely
2 tbsp. freshly grated orange zest
2 tbsp. coconut flour
1 tsp. baking powder
3/4 tsp. ground cardamom
1/4 tsp. salt
1/2 cup coconut oil, softened
1/2 cup sugar
1 large egg
1 tsp. pure vanilla extract
3/4 cup powdered sugar
Preheat your oven to 325 degrees.
Combine almond flour, pistachios, coconut flour, baking powder, cardamom, coconut flour, and salt in a medium mixing bowl.
In the bowl of a stand mixer (or a large mixing bowl, if not using a stand mixer), combine coconut oil, sugar, egg, and vanilla. Beat until light and fluffy, about 2 minutes. Add in almond flour mixture. Scoop out balls of dough and form into 3/4″ balls or crescents. Place on a parchment-lined baking sheet, leaving about 1″ of space between. Bake until golden brown, about 17-20 minutes.
Pour powdered sugar into a medium mixing bowl.While cookies are still warm, roll in powdered sugar.
Serving with some yummy-yeasty North Fork Blanc de Blanc from Martha Clara Vineyards with an 86 point rating.Share on Facebook