Ingredients:

  • 226g unsalted grass-fed butter
  • 1 tsp pure vanilla bean paste
  • 250g all-purpose flour
  • 30g cornstarch
  • 1/2 tsp fine sea salt
  • 1/2 tsp almond extract
  • 100g finely ground toasted pecans
  • 60g powdered sugar for the dough
  • 180g powdered sugar for coating

Instructions:

  1. Melt 226g unsalted butter in a pan over medium heat. Note: Continue cooking until the foaming subsides and you see brown specks at the bottom.
  2. Pour the brown butter into a bowl and refrigerate until it is the consistency of softened butter, about 45 minutes.
  3. Pulse 100g toasted pecans in a food processor until they look like coarse sand.
  4. Beat the chilled brown butter with 60g powdered sugar until light and fluffy, roughly 3 minutes.
  5. Mix in 1 tsp vanilla bean paste and 1/2 tsp almond extract. Note: This creates the signature Almond Extract Russian Tea Cakes flavor profile.
  6. Sift in 250g all purpose flour, 30g cornstarch, and 1/2 tsp sea salt.
  7. Add the ground pecans and mix until the dough just comes together.
  8. Wrap the dough and let it rest in the fridge for 30 minutes. Note: This prevents spreading in the oven.
  9. Roll into 24 balls and bake at 175°C (350°F) for 12 minutes until the tops are set but not browned.
  10. Roll warm cookies in the 180g powdered sugar, let cool, then roll again until they are thickly coated in white.