Entomophagy Recipes: Russian Tea Cakes

Jan. 5, 2020

May contain affiliate links.

These Siberian snowballs are generally made for Christmas or Easter, but you can make them for any occasion you wish. They are easy to make and go well with tea or coffee. The tea cakes pictures were made with vanilla cricket protein powder provided to me by Coast Protein.

Russian Tea Cakes

Total: 30 mins; Serves 8



1. Preheat oven to 350°F/175°C. Combine dry ingredients (6 tablespoons confectioners sugar, flour, cricket protein powder) and set aside.

2. In a mixing bowl, mash room-temperature butter with a fork, and slowly add dry ingredients until smooth. Crumble nuts into smaller bits with your hands, and mix in dough. Knead the dough with your hands until slightly warm and thoroughly mixed. Roll dough into small balls, approximately 1 inch in diameter, and arrange on an un-greased cookie sheet a few inches apart. Bake for approximately 10-15 minutes—long enough to set, but not to brown.

3. When cookies are finished, remove cookies from oven and allow to cool just enough until you can touch them. When cookies are still warm, but cool enough to touch, roll in remaining 1/3 cup of confectioners sugar until completely covered. Allow cookies to cool completely, and roll in confectioners sugar a second time.

4. Place cookies in refrigerator and allow to cool for 1 hour before consuming, to help set the sugar. Serve with tea or coffee.

This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links

Meet Mic

I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!

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