Description
These tender, flaky Russian Tea Biscuits feature buttery pastry wrapped around sweet jam and crunchy nuts for the perfect afternoon treat.
Ingredients
Dough:
- 4½ cups all-purpose flour
- ¾ cup superfine sugar
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ¾ cup frozen butter, grated
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs plus 1 egg yolk
Filling:
- 1 cup golden raisins
- 2 tablespoons warm water
- ½ cup dried cranberries
- 1½ cups walnuts, toasted and chopped
- 1½ cups jam (apricot or strawberry)
Topping:
- 1 egg white, beaten
- ¾ cup coarse sugar crystals
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Mix flour, sugar, salt, and baking powder in a large bowl.
- Grate frozen butter into flour mixture and toss to combine.
- Whisk cream, vanilla, eggs, and yolk together. Add to flour mixture and stir until dough just comes together.
- Divide dough into 4 portions. Refrigerate 3 portions while working with one.
- Roll one portion into an 8×9-inch rectangle.
- Soften raisins with water in microwave for 30 seconds. Mix with cranberries and walnuts.
- Warm jam until spreadable. Spread 6 tablespoons on dough, leaving ½-inch border on one long edge.
- Sprinkle ½ cup fruit-nut mixture over jam.
- Roll tightly from long edge, pinch seam closed.
- Cut into 8 pieces. Place cut-side up on baking sheet.
- Brush with egg white and sprinkle with coarse sugar.
- Bake 18-20 minutes until golden brown.
- Repeat with remaining dough portions.
Notes
Keep butter and dough cold for best flaky texture. Baked biscuits can be frozen for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes