Grain-Free Russian Tea Cakes

• 180 grams finely ground almond flour
• 100 grams tapioca flour
• 1 teaspoon psyllium husk
• 1/2 teaspoon kosher salt
• 1 cup coconut oil, at room temperature
• 1/2 cup dates, pitted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 cup walnuts, finely chopped
• 1 cup powdered sugar

1. Combining the dry ingredients. Whisk together the almond flour, tapioca flour, psyllium husk, and kosher salt until they are fluffy together.
2. Making the dough. Put the coconut oil, dates, honey, and vanilla extract into the bowl of the food processor. Whirl them up until they are a coherent mixture. rnrnAdd the flour mixture until the batter comes together in a moist ball. Add the walnuts and pulse the food processor until the nuts are folded into the batter. rnrnRefrigerate the dough for at least one hour before baking.
3. Preparing to bake. Heat the oven to 325u0b0 F. Line a baking sheet with parchment paper.
4. Baking the cookies. Roll the refrigerated dough into small balls. Put 12 of them onto a baking sheet. Bake until the edges of the cookies start to brown, about 12 to 15 minutes. rnrnFinish baking all the cookies. rnrnWhen the cookies have cooled enough to touch, roll each one in the bowl of powdered sugar. Put them onto a cooling rack, set over another baking sheet. (This saves having to clean the counter of powdered sugar.) rnrnEat!

ground almond flour, tapioca flour, psyllium husk, kosher salt, coconut oil, dates, honey, vanilla, walnuts, powdered sugar

Taken from food52.com/recipes/25248-grain-free-russian-tea-cakes (may not work)