Also known as snowdrops, these magical little Russian tea cakes are just the trick for a delicate afternoon tea or simply with a warming cuppa. They are easy to make and only require 6 basic ingredients that you probably already have in your storecupboard.
Preheat the oven to gas 3, 170°C, fan 150°C.
Cream the butter in a large mixing bowl along with the vanilla extract for a few minutes. Gradually add 60g (2oz) icing sugar, beating constantly until the mixture is light and fluffy.
Sift the flour with a pinch of salt twice to aerate it. Gradually stir it through the butter mixture until it's all incorporated. Mix through the chopped almonds.
Measure out heaped teaspoons of the mixture and roll into small balls. Place on a lined baking tray, leaving 1-2 inches between each ball to allow them to spread a little.
Bake for 20 minutes or until the edges are light brown. Remove the cookies from the oven and, while they are still hot, roll them in icing sugar.
Cool the cookies on wire racks. Just before serving, roll the cookies in the icing sugar one more time.
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