There are tons of desserts that I love to accompany my tea with but one that really makes my tea drinking even more enjoyable is biscotti. Biscotti are Italian almond cookies that are traditionally dipped in dessert wine. They are twice baked, which makes them hard, dry and crunchy but at the same time, sweet and fragrant.
Outside of Italy, biscotti usually make the perfect candidate for dipping in tea and coffee. There are tons of recipes that you could try, but the ultimate ingredient to add in them is nothing other than tea! Tea leaves can give new life to every recipe so why not add them to your biscotti for extra flavor and aroma?
In this post, I am sharing with you 5 very easy recipes for Tea Infused Biscotti that will have you looking for an excuse to brew more tea!
#1 Chamomile Vanilla Almond Biscotti
for 1½ dozen
- ½ cup butter, softened
- ½ cup Truvia Baking Blend
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- 1 cup almond flour
- 1 teaspoon xanthan gum (skip if your blend already has it)
- 2 cups gluten-free flour
- 2 tbsp chamomile tea (or 2 teabags) and ½ cup water
- 1-2 tablespoons milk
For the glaze (optional)
- ½ cup Truvia Baking Blend
- ½ teaspoon tapioca starch
- ½ teaspoon vanilla extract
- 2½ teaspoons of brewed chamomile tea
- Preheat the oven to 350F. Line your baking sheet with a silicone baking mat or parchment paper.
- Place the chamomile or tea bags in a mug or bowl and cover with ½ cup of boiling water. Let steep for at least 20 minutes and be sure to squeeze out all of the liquid from the tea bags (if you use them) before throwing them away.
- Cream the butter and the Truvia. Add the eggs. Add the vanilla, xanthan gum, baking powder, and almond flour and mix until smooth.
- Add the gluten-free flour and ¼ cup of the brewed chamomile tea and mix until a you have a smooth soft dough.
- Directly on the prepared baking sheet form the dough into 2 loaves that are about 1½ inches thick (approx 10″x6″.) If the dough is sticky lightly wet your hands to handle it more easily.
- Brush both loaves with milk using a pastry brush and bake for 25-30 minutes.
- Let cool for at least 30 minutes. Slice into ½ inch thick slices and bake for an additional 5-8 minutes on each side.
- Make the glaze by first blending the Truvia and the tapioca starch in a food processor or blender until it is soft and powdery like confectioners sugar (about 5 minutes.)
- In a microwave safe bowl combine the powdered Truvia, the vanilla extract, and 2½ teaspoons of the brewed chamomile tea. Mix until smooth, it will still be very thick.
- When the cookies are cooled and ready to glaze microwave the glaze for 30 seconds or until it begins to bubble and it is smooth and thin.
- Immediately lightly drizzle or brush the glaze on the top of each cookie. If the glaze starts to thicken before you are finished heat it in the microwave for another 15 seconds.
#2 Earl Grey Biscotti with Almonds and Homemade Candied Orange Peels
for two dozen
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar, plus 1 tablespoon for the topping
- 2 teaspoons double-acting baking powder
- 1 teaspoon salt
- 3 tablespoons of Earl Grey tea (I used Earl Grey lavender)
- 2 eggs and 2 egg whites
- ½ teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 heaping cup chopped of candied orange peels
- ½ cup almonds
- Preheat the oven to 350 degrees and place the rack in the middle of the oven.
- In a large flat-bottomed bowl, whisk together the flour, sugar, baking powder, salt, and tea.
- In a smaller bowl, whisk together the eggs, egg whites, vanilla extract, and orange extract.
- With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
- Add the dried candied orange peels and almonds and knead the dough until incorporated, about 10 – 20 times.
- Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes.
- Mix 1 tablespoon sugar and half teaspoon Earl Grey. Press the mixture on top of each log.
- Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
- Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
#3 Mini Gingerbread Chai Biscotti
for about 50 mini biscotti
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tbsp chai tea mix, plus more for pressing onto outsides
- 2 eggs, beaten
- 2 tbsp oil (I used coconut oil)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup molasses
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together your dry ingredients: flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and 2 tbsp of the chai tea latte mix.
- In a separate, medium bowl, lightly beat eggs. Add oil, sugar, vanilla extract, and molasses. Pour wet ingredients into dry and mix until well-integrated.
- The batter will be very sticky, so flour your hands, spatula, and work surface before removing the dough to work with. Lightly knead dough on floured surface, adding more flour as you need. I worked about 2-3 tbsp of flour into the dough during this process.
- Once dough is workable, separate into four equal sections. Working one section at a time, roll into a cylinder. Depending on the stickiness of your dough, you still may need to roll in more flour. Place on baking sheet and lightly pat down so that thickness is even throughout each cylinder. Repeat for 3 remaining sections.
- Rub some more of the chai tea mix onto outside of four sections and lightly press to adhere.
- Bake for about 15 minutes, then remove. Cut each log into 3/4-inch strips diagonally, then place each cookie onto its side. Bake for an additional 5-6 minutes so that the edges crisp up.
- Remove baking sheet from oven and flip cookies over onto the other side. Bake for an additional 5-6 minutes, or until edges have browned.
- Let cool on the baking sheet. The biscotti won’t be hard right when they come out of the oven, but they will crisp up considerably as they cool.
#4 Almond Matcha Biscotti With Chocolate Chips
for 12 biscotti
- 1 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1 1/2 tbsp matcha powder
- 1/2 tsp baking powder
- 1/8 tsp kosher salt
- 1 egg
- 2 egg whites
- 1 tbsp unsalted butter, melted and cooled
- 2 tbsp plain non fat Greek yogurt
- 1 tbsp skim milk
- 1/2 tsp almond extract
- 1/4 cup slivered almonds, toasted
- 1/3 cup semi sweet chocolate chips
- Turbinado sugar for sprinkling on the top (optional)
- Preheat oven to 350 degrees
- In a large mixing bowl whisk together all of the dry ingredients.
- In a separate bowl whisk together the egg, egg whites, yogurt, melted butter, milk, and almond extract.
- Gradually add the dry ingredients into the wet ingredients until everything is combined.
- Fold in the almonds and chocolate chips.
- Pour the dough out onto a baking sheet lined with a silpat or parchment paper.
- Form the dough into a log that is approximately12 inches long.
- Sprinkle the top of the dough with turbinado sugar.
- Place the biscotti dough in the oven on the middle rack and bake for 22-25 minutes until light brown and firm.
- Remove from the oven and let it rest for 10 minutes.
- Slice the log into 12 pieces and lay them cut side down on the baking sheet.
- Place them back in the oven and bake for another 10 minutes.
- Remove from the oven and flip them over to the other side.
- Bake for 10 more minutes.
- Cool the biscotti on a wire rack.
#5 Basic American Biscotti With Fruit & Green Tea
for 17-20 biscotti
- 6 tablespoons butter
- 2/3 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dried apricots (optional)
- 1/2 cup dried cranberries (optional)
- 2 tbsp green tea (I sued gunpowder)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cream butter and sugar in mixer until fluffy and then add in vanilla and eggs.
- Scrape bowl and combine remaining dry ingredients (without add ins) in a separate bowl. Whisk until combined and then slowly add to the wet ingredients in the mixer.
- When dough forms, remove bowl from mixer and add dry ingredients. Stir by hand to incorporate.
- Place dough onto parchment paper in a long log shape (roughly 14″ in length). Try to make it as even as possible to encourage even baking.
- Bake for 25 minutes and remove from oven. Adjust oven temperature to 325 degrees.
- Let sit for 10 minutes on counter and wipe dough with a damp paper towel. Cut on a bias to create the familiar biscotti shape and spread out on cookie sheet once again (you can use the same piece of parchment, the residue won’t burn).
- Bake for an additional 25 minutes, or until golden brown.
- Allow to cool on a drying rack and store in an airtight container for up to a week. If they lose their crisp crunch, try leaving them out on the counter, or reheating them in a 200 degree oven for 15-20 minutes.
Which one is your favorite? I suggest you have your biscotti with any type of black tea or a strong green tea such as gunpowder and if you prefer herbal tea enjoy them with mint tea or ginger tea or maybe a cup of chai latte!!