Almond rocher
Ice tea
- 100 GRAM ALMONDS, cut lengthwise
- 2 TBSP HONEY
- 2 TBSP ICING SUGAR
- 100 GRAM CHOCOLATE
- 6 TBSP SUGAR
- 2 TBSP BLACK TEA
- 1 ORANGE
Cover a baking tray with baking paper. Mix the almonds with the honey and form 12 little heaps on the paper. Sprinkle the icing sugar on top. Bake them at 180 degrees Celsius in the oven, approximately 8-10 minutes, but watch out that the sugar does not burn. If they look hopelessly flattened, don't worry, just allow them to cool off a little bit and shape them back into heaps with your fingers and a teaspoon. Allow them to cool down completely. Melt the chocolate and pour this on top. Only eat them when they are completely cool.
Cut the peel off the orange in long strips. Bring 1 liter water to the boil, add the orange peel and the tea and let it simmer for five minute. Pour the tea through a sieve, stir in the sugar and put the orange peel back in. Chill the tea completely and serve with ice cubes.
This is an American recipe. On 7 December 1941, the American naval base on Hawaii, Pearl Harbour, got a surprise attack by the Japanese. As a result, the USA declared war on the Japanese and entered in World War II. Click on culinary calendar for more links between cooking and worldwide history.
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