Recipe: Russian Tea Cakes / Biscuits

RUSSIAN TEA BISCUITS

FOR THE DOUGH:
4 1/2 cups unsifted flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1/2 cup oil
1/4 cup melted margarine
1/4 cup orange juice and 1 tsp. grated rind
4 eggs (use 3 eggs plus 1 yolk, save
1 white)
1 tsp. vanilla
FOR THE FILLING:
Any kind of jam or preserves
1 to 1 1/2 cup nuts, chopped
1 1/2 to 2 cups raisins (Golden or Sultana)
FOR THE TOPPING:
1 tsp. ground cinnamon
1/4 cup sugar
1 egg white

Sift dry ingredients in bowl; make well in center and add oil, margarine, juice and rind, eggs and vanilla. Knead dough, refrigerate at least 2 hours.

WHEN READY TO BAKE:
Cut dough into 4 parts. Roll on floured board.

Spread with jam, then sprinkle with nuts and raisins. Roll as for jelly roll.

Brush top with egg white; sprinkle with sugar mixture. Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up.

Bake 25 minutes at 350 degrees F. Remove from baking sheet and cool on rack.