Hi Leslie, I would start with testing 1:1 gluten free flour. Almond flour would require additional adjustments.

Russian tea cakes are essentially the same type of cookie, a rich, buttery shortbread ball rolled in powdered sugar. The difference is primarily in name and cultural association, with minor potential variations in ingredients. Those differences can impact the finished product, of course, and that’s why there are so many different recipes for very similar recipes. Think of chocolate chip cookies: different ratios of butter, flour types, and methods for combining ingredients can yield vastly different results. Everyone has a favorite. While I share recipes in the hopes that people will enjoy them, if my specific version and twist on a classic is not someone’s favorite, I understand. When readers share their honest experiences, it can be helpful for other readers so I appreciate anyone who takes the time to share (in good faith). This is my comment policy and philosophy!

Why would you anticipate Russian tea cakes when they are Mexican wedding cookies?

Signed,
Puzzled

Hi Kathleen, my oat flour recipe has lots of tips for substituting it for wheat flour.

Hi Leslie, yes that will work for the spices.

Hi Nena, thanks for sharing your chocolate finishing! I’m glad you enjoyed the cookies.

Do you think oat flour would work to make them gluten-free?