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Sweet Pistachio Date Biscotti


  • 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


  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


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


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