This week on Books and Tea, we explore the genre of folklore, mythology, and fairytales. As a new type of genre for Kyrie, she was eager to find something that may spark her interest. Meanwhile, Cori has been a lover of this genre for most of her life, and this month’s genre is her pick.
What we are drinking and eating
This week, we are sipping on some delicious Moxietea’s Viking Moxie blend. Cori is so good at figuring out just the perfect tea to match the genre that we’re reading. The name says it all. It’s supposed to help with anxiety and boost energy. This was a Sipsby selection from a while back. As usual, head over to Sips By to fill out a profile and try it out yourself AND get $5 off your first box! You will get 4 different teas customized to your preferences with over 40 cups o’ tea to enjoy.
With flavours of cinnamon, maybe some allspice, this week’s tea goes perfectly with the little sweet treat Cori made! Cori has prepared some delicious almond cookies made with almond paste. Scroll to the bottom for the recipe. The cookies are perfectly sweet and Kyrie enjoys them especially by dipping them into the tea. It softens them a bit and makes them ooey gooey.
What We Are Reading
Kyrie picked Norse Mythology by Neil Gaiman for this genre. A lover of Neil’s YA books, Kyrie figured all of his books would be good. What Kyrie did not realize is that this would essentially be a bunch of short stories about the old Gods. Kyrie found it somewhat entertaining to get through once she figured out the key players and characters and their relations. One of the things Kyrie doesn’t like about short stories is that there isn’t time for good character development, which means you don’t really get to know the people in the stories. This was like that for the first few stories but then it all came together and was easy to navigate.
What We Are Reading Next
Next episode continues the exploration of the theme of folklore, mythology, and fairytales with Cori’s pick. The Bear and the Nightingale by Katherine Arden is also set in a land and time far, far away: old world Russia. It is a trilogy, so it could set you up with some reading for a while!
Almond Ricciarelli Cookies
(From Holiday Cookies cookbook by Elisabet der Nederlanden)
½ cup powdered sugar
12 ounces almond paste
1 ¼ cups sugar
¼ teaspoon salt
2 egg whites
½ teaspoon almond extract
¾ cups almond flour
- Preheat oven to 350 degrees
- Line two baking sheets with parchment paper
- Sift powdered sugar into shallow bowl and set aside
- Using large holes on a grater, coarsely grate the almond paste
- Transfer to food processor, add sugar and process for about one minute until the paste is smooth and the sugar is evenly distributed.
- Add the salt, egg whites, and almond extract. Process until well-blended.
- Scrape mixture into bowl and fold in almond flour until thoroughly combined.
- Scoop dough into ball the size of an unshelled walnut (about 1 ½ tablespoon)
- Roll in powdered sugar to coat evenly and place on baking sheet
- Lightly flatten each ball with palm of your hand
- Bake cookies for about 15 minutes until they start to have a little golden color
- Switch baking sheets racks about halfway through
- Let them cool on the sheets for about 5 minutes then move to wire racks
- Cool completely before serving.