The dough for these flavorful, melt-in-your mouth cookies is based on that for the iconic Russian Tea Cake. (Arguably these are Extra-Russian Tea Cakes, what with the buckwheat flour and all...)
You may serve them simply dusted with powdered sugar, like traditional RTCs, or poke each cookie gently with a stick (or wooden spoon handle), while it’s still hot, to make “thumbprints” to fill with jam. How’s that for versatile?
*Thai rice flour is even finer than superfine flour and weighs less per cup, so you need a greater volume to get 55 grams.
Get excited about Alice's new book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor, too).
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).