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Russian Tea Biscuits

4 1/2 c white flour
1 tbsp baking powder
1/2 tsp salt
3/4 c sugar
1/2 c vegetable oil
1/4 c butter, melted
1/4 c orange juice
1 tsp orange peel (dried is fine)
4 eggs (reserve one egg white for topping)
1 tsp vanilla

10 oz jar raspberry jam
1 1/3 cups walnuts or pecans
2 cups raisins

1 tsp cinnamon
1/4 c sugar
1 egg white (taken from eggs for dough)

Mix dry ingredients (flour, baking powder, salt, sugar) in a large
bowl. In another bowl, mix oil, melted butter, orange juice and
rind, vanilla, and eggs (4 yolks, 3 whites).

Knead dough and refrigerate 2 hours or overnight.

Mix cinnamon and sugar. Split dough into 4 equal pieces. Roll each
piece on a floured surface into a rectangle approximately 7 inches
by 10 inches (just smaller than a piece of typing paper). Spread
jam across all but a half-inch strip along one of the short sides.
Sprinkle 1/3 cup walnuts and 1/2 cup raisins over dough, again
leaving a half-inch strip. Roll up jelly-roll side from the other
short side, using the empty strip to seal the roll. Brush top with
reservered egg white, and sprinkle with cinnamon-sugar mixture.
Repeat for other 3 piece of dough.

Cut each roll into four slices, and place on lightly-greased (or
parchment-papered) jelly-roll pan or baking sheet. (Use a pan with
sides, since some jam may drip.) Bake in a 350 degree oven for
25-35 minutes, until tops are nicely golden.

Variations: Use other types of jam, nuts, and dried fruit. Use
white or colored decorator's sugar in place of cinnamon-sugar
mixture for a different look. Roll smaller for cookie-sized biscuits
(reduce cooking time and watch carefully).


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4 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Bakery Quality, January 13, 2007 - 05:46 AM
Reviewer: S. Kern from North Royalton, Ohio USA
In Cleveland there was a bakery called Hough Bakery many years ago. They are no longer in business. These were one of their specialties. I have been looking for a recipe for Russian Tea Biscuits for a long time. These are very good. Take care when it comes to rolling up the filling and don't forget the parchment paper. I also made a glaze of conf. sugar, cream and vanilla and drizzled that on top. Dried cranberries are also an option to replace the raisins, or skip the fruit and use toasted pecans.

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