Il freddo non si decide proprio ad andare via e devo dire che in questo periodo sto vivendo solo di enormi tazze di tè caldo.. è così piacevole. Grazie a Twinings ho scoperto l’Orange & Cinnamon Tea, un tè nero aromatizzato con arancia e cannella che ho deciso di accompagnare con dei biscotti al cioccolato, mandorle e spezie.
Il cacao e le mandorle tostate lasciano un aroma in casa durante la preparazione che definirlo divino credo sia davvero poco. Questa credo sia una delle cose che amo di più quando cucino, i profumi.. ma ora rimbocchiamoci le maniche e mettiamoci al lavoro!
The cold does not decide to go away and I have to say that at this time I’m living only for huge mugs of hot tea .. is so enjoyable. I discovered thanks to Twinings Orange & Cinnamon Tea, a black tea flavored with orange and cinnamon that I decided to accompany it with the chocolate chip cookies, almonds and spices.
The cocoa and toasted almonds leave an aroma in the house during the preparation that I think is really just call it divine . I think this is one of the things I love most when I cook , the smells .. but now let’s roll up our sleeves and get to work !
Ingredients for 15 medium-sized cookies
68 g butter
40 g sugar
40 g brown sugar
1/2 egg, lightly beaten
1 teaspoon vanilla
85 g cake flour
10 g unsweetened cocoa powder
1 teaspoon baking soda
a pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
toasted almonds and chopped
Recipe
Preheat oven to 170 degrees. Mix the butter with both sugars until the mixture is foamy , add half the beaten egg before (so as to be able to divide it into equal measure) and gently whisk together the vanilla. Sift together the flour , cocoa, baking soda, salt, cinnamon and nutmeg . Stir in the dry ingredients and toasted almonds / chopped into the mixture. With the help of a teaspoon create ” balls ” of dough equal and rerady on baking paper on the pan Whereas a distance of 5 cm as in baking the cookie will tend to widen. Cook for 10 minutes.
