Tea-scented breakfast biscotti


*blows off the dust from the blog* I have been really busy this past week or so. I have not baked in such a long time. Friday night I was hungry and if you know Bri and I do not buy snacks, soda, or candy. Its not that we do not like these items… the simple fact of the matter is it wont last in our house! We will eat it all in an unhealthy amount and time frame! From time to time we will have soda but I have found that having soda once a month at the most is enough for me. I was flipping through my Ultimate Cookie book by better homes and gardens…. and found a biscotti recipe. I love going by the recipe but unfortunately I did not have orange spiced tea or almonds. I did how ever have sugar plum spiced tea! I was a little apprehensive due to the amount of tea it requires but it is not overwhelming. I am going to post the original recipe.

Tea Scented Breakfast Biscotti

4 orange- spiced tea bags

1/3 cup butter, softened

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1/3 cup sliced almonds

1. Remove tea from tea bags (about 1 tablespoon loose tea) and place it in a blender or coffee grinder; grind until fine. Set ground tea aside. Lightly grease a very large cookie sheet; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the ground tea and as much of the flour as you can with the mixer. Stir in any remaining flour and the almonds. Cover and chill dough about 1 hour or until easy to handle.

3. Preheat oven to 375 degrees . Divide dough into thirds. Shape each portion into an 8-inch-long loaf. Place loaves at least 3 inches apart on the prepared cookie sheet; flatten each loaf until about 2 inches wide.

4.  Bake 20 minutes or just until bottoms and edges  are golden (loaves will spread slightly). Cool completely on cookie sheet on a wire rack. Reduce oven temperature to 325 degrees.

5. Transfer loaves to a cutting board. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Place slices, cut sides down, on an un-greased cookie sheet. Bake for 8 minutes. Turn slices over. Bake for 8-10 minutes more or until slices are dry and crisp. Transfer to a wire rack and let cool.

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