For some time I had been following Emma on Instagram. When she posted a picture of her Chinese tea set, I was stunned, it was almost similar to one of my sets.
So I let her know, and we had nice conversations and tried to find out more about the sets. These sets are very detailed and hand decorated in beautiful colors.
Although there’s over 7.000 kms between us, sharing passion for tea and ceramics makes distance less relevant.
And after our chats I joined her live session in September of ‘two teas in a pot’. This was very enjoyable. The topic was about tea culture and ceramics and I realized I have so much nice stuff, but hardly use it.
So now, when I have people over (not so often recent months) or am together with my daughter, I use my tea sets and let it go with a nice home made cookie or cake.
Below you find a good and easy and fool proof harvest season recipe to go with your (afternoon ?) tea – almond & walnut cookies.
Almond & walnut cookies recipe
1 recipe makes app. 25 cookies
125 g walnuts (4.5 oz)
50 g almonds (without ‘skin’) (1.8 oz)
80 g sugar (2.8 oz)
Pinch of salt
1 tea spoon of baking powder
1 table spoon of wheat flour
1 (whisked) egg
App. 25 walnut halves
3 tablespoons of icing sugar
Kitchen aid machine, or blender type that is suitable to cut nuts
Bowl, spoons, plate , baking sheet & baking tray
Preheat hot air convection oven on 160 °C (320°F).
Cut walnuts and almonds fine in a cutter, blender or kitchen machine.
Mix the nuts in a bowl with sugar, flour, salt and baking powder.
Add half of the whisked egg and mix, eventually add some more egg, until the right consistency, it should stick together, without getting wet or sticky. (in case it has become to sticky, add a bit of extra flour)
Make app. 25 small balls by rolling small pieces of the dough by hand.
Roll the balls in icing sugar and put them on a baking sheet on a baking tray.
Flatten the balls slightly and put a walnut on top of each flattened ball.
Bake for 12-14 minutes. Don’t overbake, it should become a chewy cookie, not a crunchy one.
Eventually, cover with an extra dash of icing sugar.