RUSSIAN TEA BISCUITS

Russian Tea Biscuits

The lightly sweet dough in this cookie is rolled up with raspberry jam and a filling of ground walnuts, raisins and cinnamon sugar. Somewhat time consuming yet different and nice.
Based on a recipe from 5 Star Sensations, Eudice Brown and Doris Kaplan, 1991, The Auxiliary of University Hospitals of Cleveland
Prep Time2 hrs 30 mins
Course: Desserts - Cookies
Author: Catherine Christiano

Ingredients

Dough

  • 4 cups unbleached flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 cup margarine melted
  • 1/4 cup vegetable oil
  • 3 eggs plus 1 yolk reserve white
  • 1/4 cup orange juice
  • 2 teaspoons vanilla

Filling

  • 1/2 cup ground walnuts
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup golden raisins chopped small
  • seedless raspberry jam

Instructions

  • Used stand mixer to combine all dough ingredients, except reserved egg white. Mix well. Divide into six evenly-sized balls; wrap and refrigerate overnight.
  • Preheat oven to 325°F. Grease cookie sheets.
  • Use food processor to grind walnuts and set aside. In empty food processor, add sugar, cinnamon, and raisins. Process until raisins are chopped in very small pieces. Return walnuts to bowl and pulse until ingredients are uniformly combined.
  • Work with one ball of dough at a time. Flour a work surface and rolling pin well. Roll into a 7 inch square. Spread with a thin layer raspberry jam. Sprinkle with an even layer of the filling mixture. Roll up, jelly-roll fashion.
  • Use a very sharp knife or a length of unflavored dental floss held tightly to make 1/2-inch slices. Arrange on baking sheet and brush with beaten egg white. Bake 25 - 30 minutes or until light brown.
  • Immediately remove from cookie sheets to cooling rack. Once completely cool, store in air tight container.