Russian Tea Cakes

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup sugar
  • 1 cup eggs (about 5)
  • 1 cup sour cream
  • Flour to roll
  • ¾ lb. brick butter, sliced
  • 1 cup chopped almonds


Mix eggs, sugar and cream with enough flour to roll. Toss on board, roll out ¼ inch thick, spread with a thin layer of the butter, fold the dough over, roll and spread again with butter; fold, roll and spread again; repeat three or four times. Then place dough in a bowl, cover, and let stand on ice to harden. Then roll as thin as possible, strew with chopped almonds, sugar and cinnamon, and cut into 7 inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon. Bake in a hot oven.