Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, russian tea cakes from the settlement cookbook -1965. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Russian Tea Cakes from the settlement cookbook -1965 is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Russian Tea Cakes from the settlement cookbook -1965 is something which I have loved my whole life. They’re fine and they look wonderful.

Check Out Russian Tea Cakes On eBay. Fill Your Cart With Color Today! A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits.

To get started with this particular recipe, we must first prepare a few ingredients. You can have russian tea cakes from the settlement cookbook -1965 using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Russian Tea Cakes from the settlement cookbook -1965:

1. Get 1 cup Eggs, whites and yolks mixed
2. Get 1 cup sugar
3. Make ready 1 cup sour cream
4. Make ready 4-6 Cups flour
5. Prepare 1 1/2 Cups butter
6. Prepare 1 cup chopped almonds
7. Make ready Sugar and cinnamon

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Instructions to make Russian Tea Cakes from the settlement cookbook -1965:

1. Mix Eggs, sugar and cream, and add enough flour To make a dough that can be handled.
2. Roll out 1/4- inch thick into a rectangle 3 times as long as wide.
3. Spread half the butter thinly over the right - hand 2- thirds of the dough.
4. Fold the left hand third over this.
5. Roll out and chill.
6. Repeat with remaining butter.
7. Chill well.
8. Divide dough into 4 parts.
9. Roll each part into a rectangle, as thin as possible, sprinkle with some of the chopped almonds, sugar and cinnamon, and roll.
10. Cut in slices, sprinkle with the rest of the almonds, sugar and cinnamon.
11. Bake cut - side down on a baking sheet in a hot oven (400f) until delicately browned.

Gradually add the sugar, beating well. Next, add the eggs one at a time, beating well after each addition. Now add the buttermilk and beat well again. But it doesn't have to be this way. Small sponge cakes."—Every Woman's Cook Book, Mrs.

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