Sweet Pistachio Date Biscotti

Ingredients

• 2 ¼ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 Sweet Pistachio Date tea leaves
• 10 Tablespoons butter
• ¾ cup sugar
• 2 eggs
• ¼ cup roughly chopped pistachio nuts or ¼ finely diced dried mandarin oranges

Directions

1. . Stir together the flour, baking powder and salt
2. . Steep the tea leaves in the butter in a small sauce pan
3. . Allow to cool then strain the butter into a mixer
4. . Beat together the strained butter and sugar; then beat in the eggs one at a time
5. . Stir in the flour
6. . Finally stir in the nuts or fruit
7. . Chill the dough for at least an hour (can be up to 24 hours)
8. . Pre heat oven to 350°
9. . Form the chilled dough into two logs and set on a parchment lined baking sheet
10. . Bake for about 25 minutes or until the loaves are set and slightly browned
11. . Remove from oven and allow to cool
12. . Reduce oven to 250°
13. . Cut the logs into ½” (biscotti) slices and place back on 2 cookie sheets
14. . Allow the biscotti to bake and crisp in the oven – may take up to 45 mins
15. . Allow to cool

Glaze

Stir together:

1. . 1 Tablespoon strong oolong tea
2. . 1 cup confectioners sugar or more to get spreading consistency
3. . Dip one end of each biscotti in the glaze and allow to dry

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup