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A bowl full of sugary russian teacakes

Vegan Russian Teacakes

A sweet, crumbly biscuit, perfect for a festive gift!
5 from 43 votes
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Course: Cookies
Cuisine: Russian
Diet: Gluten Free, Vegan
Keyword: vegan cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 30
Calories: 103kcal
Author: Freya

Equipment

  • Lined Baking Sheets

Ingredients

  • 1 cup Butter plant-based
  • cup Ground Almonds
  • 1⅔ cups Gluten free flour or use normal flour
  • cup Sugar
  • ½ teaspoon Almond Extract
  • ¼ teaspoon Salt
  • ¼ cup Powdered Sugar

Instructions

  • Prepare a couple of baking sheets, lined with greaseproof paper.
  • In a large bowl, beat together the vegan butter and sugar.
  • Mix in the ground almonds, almond extract, flour and salt, until you get a soft dough.
  • Wrap the dough in clingfilm and refrigerate for at least half an hour. At this point you can now freeze the dough too.
  • Preheat oven to 170c.
  • Separate the dough into two halves. Place one half back in the fridge whilst you prep the first.
  • Roll the first half into a log, about 1½ “ dia.
  • Divide the log into 1” wide sections and roll each section into a ball.
  • Place on baking sheet. Baking times for the cookies will be, on average, 15 minutes. You just need to see them turning pale golden.
  • Let stand for a couple of minutes before removing to a cooling rack.
  • Place your icing sugar in a shallow dish.
  • Roll your cookies into the icing sugar until they are thoroughly coated. You may need a couple of coats.
  • Bite into one and sigh with pleasure.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 2mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 12mg | Iron: 1mg