Mexican wedding cakes
These shortbread-like cookies are also known as Russian tea cakes. Use good-quality nuts and butter for the best results. Roll in sugar while the biscuits are still warm, then again when they have cooled.
Ingredients
125g pecans, almonds or hazelnuts
300g plain flour
90g castor sugar
250g unsalted butter, chilled and cubed
1 tsp vanilla extract
125g icing sugar
Method
Blend nuts in a food processor until finely ground. Add flour and sugar and process. Add butter and vanilla and pulse to form a dough. Divide dough into four, then roll out into a thin cylinders, about 40 centimetres long, wrap in cling film, place on a tray and refrigerate for 30 minutes. The logs can be frozen at this stage.
Preheat oven to 160C (140C fan-forced). Slice off 15-millimetre rounds, place on lined oven tray and bake for 20 minutes until lightly coloured. Remove from oven and rest on tray for a few minutes, then roll in icing sugar to coat.
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