Best Russian Jam Biscuits For Tea Time Recipes

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CLEVELAND STYLE RUSSIAN TEA CAKES



Cleveland Style Russian Tea Cakes image

A perennial favorite in Cleveland area bakeries, I have been searching for this recipe for years. It is definately not the recipe for traditional russian tea cakes or biscuits-except maybe in Cleveland. Found it on the hungrybrowser/Uncle Phaedrus website. It's origin is Eastern European and it's a pastry that is rolled with raspberry filling and raisins, but it's also made with a chocolate filling. The dough is reminiscent of a scone. It's rolled like you would a strudel and then sliced and baked individually.

Provided by lo r.

Categories     Dessert

Time 3h25m

Yield 28 pastries, 28 serving(s)

Number Of Ingredients 16

4 1/2 cups unsifted flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup oil
1/4 cup margarine, melted
1/4 cup orange juice
1 teaspoon orange peel, grated
4 eggs (use 3 eggs plus 1 yolk, save1 white)
1 teaspoon vanilla
1 cup jam or 1 cup preserves
1 -1 1/2 cup almonds, chopped
1 1/2-2 cups golden raisins
1 teaspoon cinnamon
1/4 cup large crystal sugar
1 egg white

Steps:

  • Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
  • Knead dough, refrigerate at least 2 hours.
  • Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
  • Roll as for jelly roll.
  • Brush top with egg white,sprinkle with sugar mixture.
  • Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
  • Bake 25 minutes at 350 degrees.
  • Remove from baking sheet, and cool on rack.

Nutrition Facts : Calories 247.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 30.2, Sodium 133.1, Carbohydrate 38, Fiber 1.6, Sugar 17.8, Protein 4.5

RUSSIAN TEA BISCUITS



Russian Tea Biscuits image

Tasty little cookies. This makes a large batch that you can give away or store because they keep well.

Provided by Claire Tannett

Categories     Drop Cookies

Time 45m

Yield 48 cookies

Number Of Ingredients 12

2 cups raisins
1 cup water
1 teaspoon baking soda
2 cups white sugar
1 cup butter
1 teaspoon vanilla
3 eggs
4 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon

Steps:

  • Boil the raisins and water for 5 minutes and let cool. Then add the baking soda.
  • Creme together the butter, sugar, eggs.
  • Add other ingredients and raisins (make sure the raisins are completely cool).
  • Drop by small spoonfuls onto a baking sheet and press them flat.
  • Bake at 400°F until brown on edges.
  • Let sit on tray before transferring to a cooling rack.

Nutrition Facts : Calories 123.2, Fat 4.4, SaturatedFat 2.6, Cholesterol 23.4, Sodium 118.9, Carbohydrate 20.5, Fiber 1.5, Sugar 12, Protein 2

RUSSIAN TEA BISCUITS



Russian Tea Biscuits image

Make and share this Russian Tea Biscuits recipe from Food.com.

Provided by seattlelove

Categories     Dessert

Time 15m

Yield 3-6 dozen, 72 serving(s)

Number Of Ingredients 7

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon vodka
3/4 cup hazelnuts, finely chopped
1/3 cup confectioners' sugar, for decoration

Steps:

  • Pre-heat oven to 325 degrees F (165 degrees C).
  • Combine flour and salt and set aside.
  • In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
  • Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 52.8, Fat 3.5, SaturatedFat 1.7, Cholesterol 6.8, Sodium 26.3, Carbohydrate 5, Fiber 0.2, Sugar 1.8, Protein 0.6

RUSSIAN TEA CAKES I



Russian Tea Cakes I image

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

Provided by THEAUNT708

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 35m

Yield 36

Number Of Ingredients 6

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g

RUSSIAN JAM BISCUITS FOR TEA TIME



Russian Jam Biscuits for Tea Time image

This was always another favorite of my husband Philips. Filled with your favorite jam or preserves, these biscuits are a tasty addition to brunch parties, showers etc. My favorites are with Blackberry, Bluberry or raspberry preserves, but you can use any type you like. Strawberry, orange, apricot so many delicious ways to make...

Provided by Deneece Gursky

Categories     Other Snacks

Number Of Ingredients 24

DOUGH (DRY INGREDIENTS
4 1/2 c all purpose flour
3/4 c sugar
1/2 teaspoon salt
1 tablespoon baking powder
DOUGH (WET INGREDIENTS)
1/4 cup melted butter
1/4 cup orange juice
1/2 c vegetable oil
3 whole eggs
1 egg yolk
1 1/4 tsp vanilla
1 teaspoon orange rind
FILLING (JAM OR PRESERVES)
blackberry preserves or jam
blueberry preserves or jam
1 1/2 to 2 cups chopped walnuts or pecans
1 1/2 to 2 cups raisins
OPTIONAL NUT FILLING
1 c sugar
1/2 c water
orange zest from one orange
1 pound walnuts ground up very very fine
CINNAMON AND SUGAR MIXED FOR TOPPING AND/OR GLAZE FOR DRIZZLING

Steps:

  • 1. Sift all your dry ingredients into a large bowl.
  • 2. Now in the center of the dry ingredients make a hole and the remaining dough ingredients. Knead this all together until combined well.
  • 3. Cover lightly with plastic wrap and refrigerate the dough for 2 to 3 hours.
  • 4. Remove dough from frig and cut into four equal pieces.
  • 5. To assemble: start by rolling out one piece of dough onto a floured work surface, into a nice circle or triangular shape. Now spread bluberry jam or preserves over entire circle, follow with blackberry jam or preserves layer. (you can use your own combination of jams or use just one kind). Sprinkle over the jam with raisins and then repeat using the nuts.
  • 6. In jelly roll fashion roll the dough up nicely. Using a pastry brush brush the top and sides of the roll with egg white and then sprinkle with cinnamon and sugar
  • 7. Cut the roll into 1 to 1 1/2 inch slices (about 10 to 12 slices per roll)and place on lightly greased cookie sheet about 2 inches apart. (Making sure the sugared side is up)
  • 8. Bake in preheated 350 degree oven for about 20 to 25 minutes. Remove and allow to cool. (You can sprinkle while hot with additional sugar or drizzle them lightly with a glaze of powdered sugar, milk and vanilla)
  • 9. FOR OPTIONAL NUT FILLING:BRING WATER AND SUGAR TO A BOIL ON THE STOVE IN A SMALL SAUCEPAN. nOW ADD THE ORANGE ZEST AND ALLOW TO SIMMER FOR ABOUT 5 MINUTES.REMOVE FROM HEAT AND ALLOW TO COOL.ADD NUTS TO THIS COOLED SYRUP AND MIX TO COMBINE THOROUGHLY. SPREAD THIS OVER THE DOUGH INSTEAD OF THE JAM OR PRESERVES.

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