3 cups of water
10 whole cardamom pods
5 cinnamon sticks
2 pieces of cassia bark
1 piece of fresh ginger, 5 cm long
1/3 cup of honey
4 teaspoons of black tea leaves
1 1/2 cups of milk
For the shortbread cookies:
1/2 cup (100g) of unsalted butter at room temperature
1 cup of confectioner's sugar
2 tablespoons of vanilla extract
A pinch of salt
1 cup of all-purpose flour
3/4 cup of raw almonds, peeled and sliced
3 cups of water
10 whole cardamom pods
5 cinnamon sticks
2 pieces of cassia bark
1 piece of fresh ginger, 5 cm long
1/3 cup of honey
4 teaspoons of black tea leaves
1 1/2 cups of milk
For the shortbread cookies:
1/2 cup (100g) of unsalted butter at room temperature
1 cup of confectioner's sugar
2 tablespoons of vanilla extract
A pinch of salt
1 cup of all-purpose flour
3/4 cup of raw almonds, peeled and sliced
Prepare the tea
In a large pot with water, combine cardamom, cinnamon, cassia bark, and ginger
Bring to a boil, then reduce heat and simmer for 15 minutes
Add honey and tea leaves, and remove from heat
Let it steep for three minutes
Cool the tea and return it to the pot
In another pot, warm the milk until it reaches a boil, then mix it with the tea
Prepare the shortbread cookies
In an electric mixer, beat the butter with 1/3 cup of confectioner's sugar, vanilla extract, and salt
Add flour and beat rapidly
Then add almonds
Mold into small balls, about 1/2 tablespoon each
Place them on a baking sheet lined with parchment paper, leaving 2 cm space between each cookie
Bake in a moderate oven (180°C) for 25 minutes or until the bottom is golden brown
In a separate bowl, mix together the remaining confectioner's sugar and the still-warm cookies
Transfer to a wire rack or baking sheet and let cool
Dust with the remaining confectioner's sugar and serve with the tea.
