almond spice tea cookies
I love tea. My favorite days involve the kettle on constantly with endless teapot refills, dousing each cup with something creamy like coconut milk or Nut Pods. I rotate through favs, but right now my #1 is The Jasmine Pearl Tea Company's Amaretto Spice Black Tea. I tried a cup of it a while back and was hooked instantly, as I am with anything almond-y (marzipan i luv u). I bought some right away and made it for my girlfriend. Mia and I have been hooked ever since. We even gave in and bought a 1 pound bag recently because we go through it so fast--lol!
I recently learned the term fika from Jenny Mustard, a Youtuber/fashion blogger who is v inspiring to me. Fika is basically Sweedish for a coffee (or tea) break with a little treat, usually 2x a day, around 10am and 3pm. I was so excited to hear that there was a name for something I was doing for years. Watch the fika video here.
Anyway, what's better than a cup of tea with a lil treat though--am I right? I decided to fuse the tea + treat idea together and make a tea flavored shortbread-inspired cookie because I'm wild.
I love a good almond shortbread, so I thought it would be perfect to bring my favorite Amaretto Spice flavor into the mix to give it some depth. This cookie is gluten-free and vegan, made with a lil healthier/friendlier ingredients than a regular cookie. It's dense like shortbread but lightened up a bit. With coffee or tea it's the perfect afternoon fika.
Almond Spice Tea Cookies
Makes 6-8 cookies
1/2 cup almond flour
1/2 cup oat flour
1/4 cup coconut shortening
3 tablespoons coconut sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons of Amaretto Spice Tea
1 tablespoon water
1. Over low heat, melt the coconut shortening until dissolved.
2. Once the shortening melts, keep the heat on low and add the Amaretto Spice Tea. Stir the tea leaves around so they're all fully submerged in the shortening.
3. Remove from heat and steep for 10 minutes in a warm place where the shortening won't set right away.
4. Once the tea has steeped for 10 minutes, pour the liquid into a small dish through a fine mesh sieve to remove the tea leaves.
5. Put your dish in the fridge or freezer until it is set to the consistency of room temperature butter. I let mine sit for 25 minutes in the fridge.
4. While the shortening thickens up, combine dry ingredients in a mixing bowl and make yourself a pre-cup of tea while you wait.
5. Preheat oven to 350 degrees Fahrenheit
6. Add the set shortening, water, vanilla, and almond extract to your dry ingredients. Mix thoroughly.
7. Shape mixture into 1 inch balls and lay out on a baking sheet spaced evenly with room for them to spread out a bit.
8. Bake 8-10 minutes, until they are just barely golden around the edge. They might look under baked when you take them out, but just go with it because they'll dry out if they stay in the oven too long.
9. Let cool and enjoy with your favorite warm drink.
Pairs perfectly with All of Me by Billie Holiday--my go-to weekend baking song.