Paleo Russian Tea Cakes
Grain-free Russian Tea Cakes or Mexican Wedding Cakes are a buttery Christmas cookie
Servings: 18 cookies
Calories: 243kcal
Ingredients
- 1 cup 2 sticks grass-fed butter, softened
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 3 1/2 cups superfine almond flour
- 1/2 cup tapioca flour
- 2/3 cup raw walnuts finely chopped
- 1/4 tsp sea salt
For Rolling:
- 1/3 cup sugar-free confectioners sugar or maple sugar
Instructions
- Add all ingredients for the tea cakes to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours.
- Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Add the sweetener of choice (for rolling) in a bowl and roll each ball of dough in the sweetener. Place the balls back onto the parchment-lined baking sheet. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown.
Nutrition
Serving: 1of 18 | Calories: 243kcal | Carbohydrates: 8g | Protein: 4g | Fat: 22g | Fiber: 2g | Sugar: 4g