Tea Scented Breakfast Biscotti. Make your own biscotti recipe at home! This biscotti cookie recipe gets a touch of elegance through the infusion of spice tea. Tea-Scented Breakfast Biscotti. this link is to an external site that may or may not meet accessibility guidelines.

Italian Homemade Breakfast Biscotti, this delicious sweet bread double baked becomes your new favourite wake up treat. If you have ever been in Scandinavia, Germany, Austria, France. A full breakfast is a substantial cooked breakfast meal often served in the UK and Ireland that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes and mushrooms. You can cook Tea Scented Breakfast Biscotti using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tea Scented Breakfast Biscotti

It's 4 of orange spice tea bags.
Prepare 1/3 cup of butter, softened.
You need 2/3 cup of sugar.
Prepare 2 tsp of baking powder.
It's 1/2 tsp of salt.
Prepare 2 of eggs.
It's 1 tsp of vanilla.
You need 2 cup of all purpose flour.
Prepare 1/3 cup of sliced almonds.

Italian Chocolate Amaretti Biscotti from Sorrento. These cappuccino-scented biscotti are dotted with milk chocolate chips and chopped walnuts for a Delicious, crunchy Coconut Biscotti recipe is easy to make. Use vegan margarine to make it Dairy Free. This is a simple, no frills biscotti.

Tea Scented Breakfast Biscotti instructions

Preheat oven to 375°F. Remove tea from bags and grind in blender until fine. Set aside. Lightly grease an extra large cookie sheet and set aside..
In a large mixing bowl beat butter with electric mixture on medium high for 30 sec. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in ground tea and as much flour as you can with mixer. Stir in any remaining flour and almonds. Chill if necessary until dough is easy to handle..
Turn dough out onto lightly floured surface. Divide into 3 equal parts. Shape each portion into 8 inch rolls. Place rolls abput 3 inches apart on cookie sheet and flatten rolls until about 2 inches wide..
Bake about 20 min or just until bottoms and edges are golden. Cool completely on cookie sheet on wire rack about 30 min. Reduce heat to 325°..
Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2 inch slices. Place slices cut side down on ungreased cookie sheet. Bake about 8 min and turn and bake another 8 min until slices are crisp and golden brown. Transfer to wire rack and cool..

My friend at work gave this recipe to me. This is absolutely the best.crispy, crunchy, mild sweet flavor.not like the tooth-breaking commercial biscotti. I baked this for the first time last week exactly as printed with exception of using almond flavoring instead of anise. Biscotti fall into two categories: those that contain butter and those that do not. These jeweled biscotti are a wonderful treat.