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Lepeshki (say Lep-yosh-key)


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Member since 2007

Serves | Prep Time | Cook Time 12

Ingredients

2 cups (8 oz) (235g) Dark Rye Flour
1 1/2 cups (6.7 oz) (190g) AP Flour; plus a little more for rolling
1 1/2 tsp Salt
1 1/2 TB Baking Powder
1/4 cup (.8 oz) (25g) Sugar
1 tsp Baking Soda
1/2 (4 oz) (112g) cup Honey
3/4 cup (3 oz) (90g) Sour Cream
1 1/2 TB Whole Milk
3/4 tsp Almond Extract
1/2 tsp Vanilla Extract
2 large Eggs; 1 TB of the white removed
1 oz sliced Almond


Oven at 400°.


Sift Rye Flour, 2 cups of AP Flour, Salt, Baking Powder and Sugar.


Make a well in the center;


Combine Sour Cream, Milk and Extracts.


Crack eggs into a small bowl, separating 1 TB of white from 1 of the eggs into a separate bowl.


Add eggs and sour cream mixture to the well you have made in the flour


Mix together with a fork or your finger, in a circular motion slowly incorporating more of the liquid as you mix (This is how Pasta is made too) until you have formed a soft dough.


This dough will be extremely sticky at first, knead another 1/4 - 1/2 cup flour into the dough while it is still in the bowl; (You may not need a full ½ cup more).


Use the remaining ¼ cup for rolling out the dough to about 1/3 inch thick.


Using a round cutter, make 2 ½ inch to 3 inch rounds and place on sheet pan.


With a dry pastry brush, remove any excess flour from the tops of the lepeshki.


Whisk the egg white slightly to break it up a little.


Brush with reserved egg white onto the top of each round, then lay sliced almond across the top. Bake for 10 - 12 minutes; they will still be very light in color, but you do not want to over toast the almonds on top.


Transfer to wire rack to cool.


Pairs Well With


Notes

All I can tell you about these is that they are kind of a cookie, kind of a biscuit, are Russian/Polish in origin and are absolutely delicious with tea since they are not overly sweet. Don't worry about making them tough by kneading; the Rye flour cuts down the gluten significantly so they will not get tough.

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