We made these tiny morsels for Santa on Christmas Eve. It was easy, no fuss to make, but I guess I had a different expectation because when I bit into it, not only it crumbled, but it tasted very, very bland. I was pretty disappointed! I never had Russian Tea Cakes before so maybe it was supposed to have no taste (?), but I wasn't a fan. Fortunately, Luke came up with the idea of melting a chocolate almond bark to coat the cakes. After this little transformation, the results were much better. The chocolate held the crumbly cakes together and added a much-needed sweetness to it. Good with a cup of tea. :) In the picture above, you can see what a Russian Tea Cake is supposed to look like (lower left), and how ours looked.
Did you put out cookies for Santa? What kind? We even left carrots for the reindeers. So. Much. Fun.
A review on (Chocolate Covered) Russian Tea Cakes:
Result: 1.5 out of 4 stars without chocolate. 3 out of 4 stars with!
Will I make it again: Maybe to unlikely. But, I think if you like your dessert not too heavy/sweet, you should consider giving it a try.
Chef's Notes: The recipe said to bake for 12 minutes in a preheated 350 degrees oven, but I think mine were in there for about 20 to 22 minutes. I turned off the oven when the top stated to crack and when the bottom was a bit brown. They had the perfect done-ness.