for garnish (optional)
2 tablespoons chopped pecans
2 tablespoons chopped fresh parsley
- To make the jelly, bring 1 cup of water to a boil
in a teakettle. Place the tea bag in a cup and pour the
hot water into the cup. Let it steep for a few minutes,
then remove the tea bag. - Place 2 tablespoons of cool water in a bowl. Sift
the gelatin over the water and allow it to soften for a
few minutes. Add the brewed tea to the softened
gelatin. - Add the sweetener to the tea mixture and stir to
combine. Taste and add more sweetener, if desired. - Add the extract, citric acid, and food coloring, if
using, and stir to combine. Let cool on the counter for
at least 2 hours before using. - To make the dough, place the mozzarella and
butter in a microwave-safe bowl and microwave for 1
to 2 minutes, until the cheese is entirely melted. Stir
well. - Add the egg and, using a hand mixer, combine
well. Add the almond flour and salt and mix to
combine. Using your hands, work it like a traditional
dough, kneading for about 3 minutes. (Note: If the