Best Biscottea Recipe

As a tea passionista, many people may think I drink tea all-day but I start my morning with a single-origin coffee pour-over. And I always love to pair my morning coffee with a sweet morsel. Just can't resist the roasted cocoa caramel coffee flavor profiles with...usually a cookie. Among many coffee treat pairings is the Italian espresso with a toasted almond biscotti. Such a classic delectable pairing, a twice baked cookie into a cup of black coffee is a treasurable experience on its own.

Alas, this is a tea site so let's explore cooking and baking with TEAs!

I've always been excited to approach tea from a culinary perspective. Tea is much more delicate and nuanced than coffee so when using as an ingredient, you truly want to be mindful of ensuring all ingredients complement each other while the tea flavor remains the queen.

I've shared the best tea shortbread recipe and here's another recipe that incorporates Bourbon Vanilla Black Tea into creating a delicious morning, afternoon, or evening biscottea that is beautifully paired with a cup of tea or coffee. The aromas of black tea and toasted wheat wafting from the oven is also heart-warming and a plus to add in anyone's home.

Ingredients: Makes about 4 dozen 3.5" biscottea

3 large eggs at room temperature
2 cups whole-wheat flour
1 1/4 cup unbleached all-purpose flour
1 Tablespoon baking powder
1/2 cup vegetable oil
1 cup sugar (could be 3/4 cup for lightly sweetened)
4 Tablespoons Bourbon Vanilla Black Tea lightly ground (other amazing teas to consider Earl Grey, English Breakfast, Masala Chai, Bourbon Vanilla Rooibos, Rooibos Chai)
3/4 cup unsalted almonds coarsely chopped

Steps:

Preheat oven to 375F and line baking sheets with silicone baking liners or parchment paper.
In a medium bowl, pre-blend the flours and baking powder together.
Beat vegetable oil, sugar and eggs together until blended. Add the lightly ground Bourbon Vanilla Black Tea to quickly blend.
Add the flour and baking powder mix to the wet ingredients until evenly blended.
Fold in the coarsely chopped almonds.
Divide the dough into two pieces. Shape each dough into a log shaped size of your choice. Ours is about 8" length x 3 1/2" width and 1/2" thickness.
Place both logs onto the lined baking sheet and bake for about 30 minutes.
Cool the baked logs on a cooling rack until warm enough to handle.
Slice each log crosswise into 1/2" thickness. Place each slice cut side up back onto the baking sheets. Bake for an additional 10 minutes until the edges are golden brown and slices are lightly toasted.
Cool on cooling rack and enjoy with your favorite cup of tea or coffee!

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