I'm Grandma Helen (you can call me Mom Mom), and this is the most delightful cup called Brook Bond Red Label loose-leaf tea!

Find it here: Brook Bond Red Label Loose-Leaf Tea

Tasting Notes & Brewing

• Color: Deep amber, glowing like a summer sunset.
• Aroma: Warm spices with a faint honey sweetness, lifted by the briskness of black tea.
• Flavor: Bold and malty, with just a touch of astringency—balanced beautifully when steeped for 3–5 minutes at about 203 °F.
• Best Enjoyed: With a splash of warm milk and a teaspoon of sugar for a comforting chai, or on its own to savor its intrinsic depth.

Biscotti al Mandorla (Italian Almond Biscotti)

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• 1 cup (120 g) whole almonds, lightly toasted and coarsely chopped

Instructions

1. Preheat & Prep: Preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Beat Eggs & Sugar: In a large bowl, beat the eggs and sugar with an electric mixer until pale and thick, about 3 minutes.
4. Add Flavors: Stir in the vanilla and almond extracts.
5. Combine & Fold: Gently fold the dry ingredients into the egg mixture until just combined. Then fold in the chopped almonds.
6. Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a log roughly 12 inches long and 3 inches wide. Transfer to the prepared baking sheet.
7. First Bake: Bake for 25 minutes, until the log is firm and lightly golden. Remove from oven and let cool on the pan for 10 minutes.
8. Slice & Second Bake: Using a serrated knife, slice the log on the diagonal into ½-inch-thick pieces. Stand each piece upright on the baking sheet. Return to the oven and bake for an additional 12–15 minutes, until golden and crisp.
9. Cool & Serve: Let the biscotti cool completely on a wire rack. Store in an airtight container for up to two weeks—if they last that long!

Enjoy these crisp, nutty treats with your next cup of Brook Bond Red Label. There’s nothing quite like the satisfying dip of a homemade biscotto into a warm, malty black tea to bring smiles all around the table.