Dairy-Free Russian Tea Cakes

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 1 cup of coconut oil and the 1 cup of powdered sugar (for the dough). Using an electric mixer on medium speed, beat them for 2-3 minutes until the mixture is light, fluffy, and pale.
3. 3Add the 2 cups of almond flour, 1 tsp of vanilla extract, and 0.25 tsp of salt to the creamed mixture. Stir with a spatula until all ingredients are thoroughly combined and a soft, uniform dough forms.
4. 4Line a large baking sheet with parchment paper. Roll the dough into approximately 24 balls, each about 2.54 cm in diameter, and place them on the prepared baking sheet, leaving 2.54 cm of space between each.
5. 5Bake the tea cakes in the preheated oven for 12-15 minutes, until their edges are lightly golden brown and the centers appear set.
6. 6Remove the baking sheet from the oven and let the tea cakes cool on the sheet for 5 minutes. While still warm, gently roll each tea cake in 0.25 cup of the powdered sugar (for coating) until fully coated.
7. 7Transfer the coated tea cakes to a wire rack and let them cool completely, which will take about 30 minutes. Once fully cooled, roll each tea cake again in the remaining 0.25 cup of powdered sugar to achieve a thick, 'snowball' coating before serving.

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