LEPESHKI (SAY LEP-YOSH-KEY)

 

  • Cooking Time: 12
  • Servings:
  • Preparation Time:

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

Directions

  • Preheat the oven to 400°F (200°C)(GM 6).
  • Whisk Rye Flour, AP Flour, Salt, Baking Powder, Sugar and Baking Soda together in a medium bowl, making a well in the center.
  • In a separate small bowl combine Honey, Sour Cream, Milk and Extracts.
  • Crack eggs into a tiny bowl, separating 1 TB of white from 1 of the eggs into a separate bowl.
  • Beat eggs briefly with a fork and add to the Sour Cream mixture.
  • Pour this Egg/Sour Cream mixture into 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 until you have formed a soft dough.
  • Turn dough out onto a floured surface and roll the dough to about 1/2 inch thick.
  • Using a round cutter, make 2 1/2 inch to 3 inch rounds and place on a parchment lined sheet pan.
  • With a dry pastry brush, remove any excess flour from the tops of the lepeshki.
  • Whisk the reserved 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.
  • Try and wait until they are cooled before serving... I usually can't wait that long. :)

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.

Website Credit: http://culinaryalchemist.blogspot.com/2011/05/leapin-lepeshki-lep-yosh-key.html

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