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Russian almond cookies – Soviet recipe with 4 ingredients

Russian almond cookies – Soviet recipe with 4 ingredients

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Crispy on the outside, moist on the inside, nutty and uniquely delicious, these Russian almond cookies were so popular during the Soviet era and are now hard to find in Russian bakeries. Here I show you how to make them yourself. It’s very easy and only takes four ingredients. You can find a detailed almond cookies recipe with exact quantities and step-by-step instructions here at the very bottom.

Almond cookies from the Soviet Union

These almond cookies originate from the Soviet Union. Back then, they were very common and offered in many Soviet bakeries. Meanwhile, you can still hardly find them in Russia. However, according to the GOST recipe I show you here, you can easily make the almond pastry yourself at home. And it tastes just as delicious as the original from the distant Soviet era.

Russian cookies with almonds

Extraordinary and heavenly delicious

Russian almond cookies are not ordinary cookies with almonds. Since the dough is made with egg whites and sugar and ground almonds, but with hardly any flour, the cookies are similar to an almond meringue and remind you a bit of macarons without the filling in terms of taste. They have a soft, moist, chewy almond paste inside and a crunchy top layer on the outside. This combination of moist, crunchy and nutty makes the almond pastry especially delicious and aromatic.

For snacking during the week or at Christmas

These almond cookies are perfect for snacking on between meals. Once you’ve tried them, you definitely won’t be able to stop snacking, that’s how delicious these cookies are. They are also delicious with a cup of tea or coffee, for dessert after a meal. In addition, the almond pastry passes as a Christmas cookies. You’re guaranteed to please your loved ones at Christmas with these. You can just as well give them as a Christmas gift to someone who likes sweets.

Soviet almond cookies

These almond cookies are

  • crispy and moist,
  • nutty,
  • aromatic,
  • incredibly delicious,
  • easy and quick to make with only 4 ingredients,
  • ideal for snacking in between or for dessert with coffee, tea,
  • pass as Christmas cookies
  • suitable as a homemade gift from the kitchen,
  • now disappeared classic of Soviet cuisine.

Soviet almond cookies recipe with 4 ingredients

The recipe for the Russian pastry with almonds is very easy. The only important thing is to pay attention to every detail so that you succeed. I have listed these details below in the tips and tricks section.

Here you can get a rough idea of how the making works and what you need for it. The exact quantities and step-by-step instructions for making the Russian almond pastry can be found below in the box recipe. For the almond cookies recipe you need only four ingredients. These are

  • almonds, of course, which must be ground, not roasted and not peeled,
  • then egg whites,
  • sugar
  • and some flour.

How to make Soviet almond cookies: here’s how you do it (Check out the detailed recipe at the bottom.)

  1. First you mix ground almonds with sugar, then add egg whites and mix.
  2. Then heat the mixture to warm, stir until the sugar dissolves, and let it cool to room temperature.
  3. Now add flour, make cookies from the thick dough on a baking tray and bake them. Done!

Russian pastry

How to make Russian almond cookies: with these tips and tricks you’ll succeed

  • Use untreated (not roasted and not peeled) almonds for the recipe. You can either buy whole almonds and grind them yourself or buy unblanched and unpeeled ground almonds.
  • The ingredient quantities are very important in this recipe. So weigh all the ingredients carefully.
  • Prepare the water bath so that the mixing bowl with the almond-egg white-sugar mixture completely covers the saucepan with the boiling water (as if it were the lid suitable for it), so that no steam gets into the mixture. The mixing bowl should not touch the water in the saucepan.
  • Heat the almond-egg white-sugar mixture only to warm (about 45 °C), do not heat it to hot, and let it cool to room temperature before adding flour.
  • The sugar must be completely dissolved in the warm almond-egg white-sugar mixture before adding flour. You can check this by rubbing a small amount of the mixture between two fingers. If you don’t feel any crystals when rubbing, the sugar has dissolved.
  • It is best to add flour to the almond-egg white-sugar mixture through a sieve, so that no lumps form in the dough and you do not have to stir it too long.
  • Do not stir the almond dough too long after adding flour, but only briefly until it gets a homogeneous consistency.
  • You can drop the almond cookies from the thick dough either with a piping bag and a round hole nozzle or with a tablespoon.
  • The ideal oven temperature for baking the almond pastry is 150 °C – 160 °C top and bottom heat. The temperature should not exceed 170 °C. I baked the almond cookies at 150 °C.
  • The baking time given in the recipe may vary depending on the size of the cookies. The almond cookies are done baking when they have a light golden brown color.
  • After baking, let the cookies with almonds cool completely on the baking paper on which they were baked, and only then pull them off the baking paper. If you try to remove the cookies from the baking paper while they are still hot, they might stick to it.
  • The almond pastry tastes best the day it is made. Store leftover cookies in a dry, airtight container at room temperature.

Russian almond cookies have turned out perfectly when they

  • taste moist and chewy on the inside,
  • are crispy on the outside,
  • have a shiny surface,
  • have cracks on the surface,
  • have a light golden brown color.

Pastry with almonds

Video for the almond cookies recipe

By the way, on my Youtube channel you can find a short video for Russian almond cookies. There you can watch exactly how to make them yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.

Did you make Russian almond cookies with this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the pastry with almonds.

Got an appetite for more delicious cookies? Try these recipes too:

Russian almond cookies

Russian almond cookies

Crispy on the outside, moist on the inside, nutty and uniquely delicious, these Russian almond cookies were so popular during the Soviet era and are now hard to find in Russian bakeries. You can make them yourself using this recipe. It's very easy and requires only four ingredients.
Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine Russian
Servings 20 cookies

Ingredients
  

  • 150 g almonds untreated (not roasted and not peeled)
  • 120 g egg whites (egg whites of about 4 eggs size M)
  • 300 g sugar
  • 40 g flour

Instructions
 

  • Grind almonds finely and mix them with sugar.
  • Add egg whites and mix until homogeneous.
  • Heat the almond mixture in a bain-marie to warm (about 45 °C), stirring constantly, and keep stirring until the sugar has dissolved. (Follow my tips and tricks for this here at the top of the post.) Then let it cool to room temperature.
  • Add flour and mix briefly to form a thick batter.
  • Using a piping bag and a round nozzle or a tablespoon, pipe round cookies from the almond paste onto a baking sheet lined with baking paper and bake them in a preheated oven at 150 °C top and bottom heat for about 20 minutes. Let them cool on the baking paper on which they were baked.

Notes

  • Use untreated (not roasted and not peeled) almonds. You can either buy whole almonds for this and then grind them yourself, or buy unblanched and unpeeled ground almonds.
  • Weigh all the ingredients accurately.
  • Prepare the water bath so that the mixing bowl with the almond mixture completely covers the saucepan with the boiling water (as if it were the lid suitable for it), so that no steam gets into the mixture. The mixing bowl must not touch the water in the saucepan.
  • Heat the almond mixture only to warm (about 45 °C), not to hot, and let it cool to room temperature before adding flour.
  • The sugar must be completely dissolved in the warm almond paste before adding flour. You can check this by rubbing a small amount of the mixture between two fingers. If you no longer feel any crystals, the sugar has dissolved.
  • Do not stir the almond paste too long after adding flour, but only briefly until it reaches a homogeneous consistency.
  • The oven temperature when baking the cookies should be around 150 °C - 160 °C and should not exceed 170 °C.
  • The specified baking time may vary depending on the size of the cookies. The almond cookies are ready when they have a light golden brown color.
  • After baking, let the cookies with almonds cool completely on the baking paper on which they were baked, and only then remove them from the baking paper. Otherwise, they might stick to it.
  • Note the detailed tips and tricks for making the Russian almond cookies at the top of the post.
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