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Sitting Around The Samovar
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- Almond Caramels
Makagigi
Makes 3 dozen caramels. 2 oz (60 g) sugar 6 oz (170 g) blanched almonds, coarsely chopped 4 oz (120 g) butter 4 oz (120 g) honey (preferably - Almond Rings
Kol'tso Mindal' Noye
Makes 18 large biscuits. 8 oz (225 g) butter 2 egg yolks, lightly beaten 6 oz (170 g) sugar 4 oz (120 g) finely chopped almonds 2 small eggs 8 oz (225 g) plain - Apple Cake With Chocolate Glaze
Yablochnyi Pirog
¾ lb (340 g) apples, pared, cored, and thinly sliced 3 eggs 8 oz (225 g) sugar 4 oz (120 g) plain flour ¼ teaspoon salt 1 teaspoon bicarbonate of soda 1½ teaspoons freshly squeezed lemon - Apple Confections
Pastila
Makes about 5 dozen confections. 3 large, tart green apples (1¼ lb/570 g) ¼ teaspoon cinnamon 2 egg whites, stiffly beaten 1 teaspoon fresh lemon juice Yellow food colouring (optional) 8 oz - Apricot Tart
Abrikosovyi Pirog
8 oz (225 g) plain flour 2 egg yolks, lightly beaten 4 oz (120 g) butter 1 tablespoon soured cream ⅛ teaspoon salt 12 oz (340 g) thick apricot jam 4 oz (120 g) sugar 2 oz (60 g) - Cranberry Apple Roll
Rulet S Klyukvoi
Pastry 6 oz (170 g) butter, at room temperature 6 oz (170 g) cream cheese, at room temperature 1 egg yolk 6 oz (170 g) plain flour ¼ teaspoon salt Filling ¼ lb (120 g) cranberries 4 oz - Curd Cheese Tartlets
Vatrushki
Makes 20 tartlets. Dough 8 oz (225 g) plain flour 1 oz (30 g) sugar ½ teaspoon salt 4 oz (120 g) butter 2 egg yolks Scant 6 fluid oz (170 ml) soured cream Filling 1½ lb (700g) - Glaceed Apricots
Zasakharennye Abrikosy
Makes about 2 dozen candies. 8 oz (225 g) sugar Dash of salt 4 fluid oz (120 ml) hot water 4 oz (120 g) dried apricot halves Pinch of cream of - Hazelnut Rusks
Sukhariki
Makes 2 dozen rusks. 2 eggs 5 oz (150 g) hazelnuts, coarsely chopped 6 oz (170 g) sugar 4 oz (120 g) - Lemon Cake
Limonnyi Tort
1 tablespoon dried yeast 4 tablespoons warm milk 1 tablespoon sugar 9½ oz (265 g) flour 1 egg 8 oz (225 g) butter, cut into small pieces, at room temperature Filling 1 whole lemon 8 oz - Meringue Tea Biscuits
Pechen'ye Chainoye S Meringoi
Makes 2 dozen biscuits. 3 oz (85 g) unsalted butter 3 oz (85 g) tart apricot jam 4 oz (120 g) sugar 1 egg white 1 egg yolk 2 oz (60 g) sugar ½ teaspoon vanilla essence ¾ teaspoon - Poppy Seed Torte
Makovyi Tort
4 oz (120 g) poppy seed 6 oz (170 g) potato flour 8 egg yolks 6 bitter almonds, ground 8 fluid oz (225 ml) double cream 3 oz (85 g) semi-sweet chocolate, grated 4 oz (120 g) icing sugar, - Raisin Buns
Bulka S Izyumom
Makes 2 dozen. 1 tablespoon dried yeast 4 tablespoons warm water 2 oz (60 g) sugar 1 teaspoon salt 2 oz (60 g) unsalted butter, at room temperature About ½ pint (300 ml) single - Russian Caramel Torte
Tort 'tyanuchki'
3 oz (85 g) unsalted butter Generous 6 oz (170 g) sugar 3 eggs, separated 3 boiled potatoes (1½ lb (700 g); to yield 1 lb / 450 g mashed) 6 oz (170 g) blanched almonds 6 bitter almonds Pinch - Russian Tea Biscuits
Pechen'ye Chainoye
Makes 3 dozen small biscuits. 2 oz (60 g) unsalted butter Pinch of salt 4 oz (120 g) sugar ½ teaspoon baking powder 1 egg ¼ teaspoon mace ½ teaspoon vanilla essence ⅛ teaspoon - Souvorov Biscuits
Pechen'ye Suvorovskoye
Makes 5 dozen small biscuits. 8 oz (225 g) plain flour Pinch of salt 4 oz (120 g) unsalted butter 3 oz (85 g) thick jam (raspberry or apricot) 2 oz (60 g) sugar ¼ pint (150 ml) double - Sweet Boiled Buns
Bubliki
Makes 1 dozen buns. 2 oz (60 g) unsalted butter ¼ teaspoon mace 4 oz (120 g) sugar 1½ pints (900 ml) milk 3 egg yolks 2 teaspoons vanilla essence 6 oz (170 g) plain flour 1½ teaspoons - Walnut Crescents
Rogaliki
Makes 30 pastries. Pastry 8 oz (225 g) plain flour 1 tablespoon dried yeast 7 oz (200 g) unsalted butter, cut into small pieces 2 egg yolks 8 fluid oz (scant) soured cream Filling 2
