Almonds are found in Russian Tea Cakes

Almonds are an ancient food that became domesticated around 3000 BC. Almonds have been found in king Tut's tomb as well as noted in Greek mythology.

• According to Greek mythology, the lovely princess Phyllis was dumped at the altar on her wedding day by Demophon, her fiance As she waited for him to return to her she died of a broken heart. The gods took pity and transformed her into an almond tree. Demophon would finally wise up and return to find Phyllis turned into a flowerless tree. He embraced her and the tree burst into blooms. Thus, proving his love was greater than death. 

Spanish missionaries were the group responsible for bringing almonds to California. Today, 100 % of all almonds grown in the United States comes from  California as well as 80% of the entire world supply. 

Almonds are high in antioxidants as well as vitamin E. They may also help lower LDL (bad cholesterol) 

The uses of almonds in the culinary world are limitless. From sprinkling on salads and other dishes to cooking them into recipes.

Russian Tea Cakes 
(recipe Resource here)
Makes about 4 dozen

1 cup (8 ounces or 225 grams) butter, room temperature
2 cups (240 grams) powdered sugar
2 teaspoons (10 ml) vanilla extract
2 cups (250 grams) all purpose flour
1 cup (about 110 grams) pecans, hazelnuts or other nuts, toasted and finely ground (if using hazelnuts, wrap in a dishtowel while still warm and roll about until most of the brown skins come off)
1/8 teaspoon ground cinnamon (optional)

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon, if using, in pie dish to blend. Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
Sift remaining cinnamon sugar over cookies and serve.

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