Earl Grey Biscotti

While I have wifi, I’ll update fast.

These photos are a bit different, as I took them fast during my only 4 days in Toronto when I just got back from Taiwan.  I’m in Quebec right now for a French Immersion program, and I practically never have wifi (I mooch off the school library’s wifi). You guys have not left my minds though! I’ve been editing photos and thinking of updating for the past 2 weeks. Thank you for all your patience.

These cookies take only a handful of ingredients to make, but always deliver. I brought them with me on the train to, uh, make some friends. I thought the food would make up for my lack of French at the time. Well, let’s just say I’ve made a lot of friends here 😉

Anyhow, they’re crunchy, fragrant and delightful served with a cup of black coffee.

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INGREDIENTS

GROUP A

2 eggs

3/4 cup granulated sugar

2 teaspoons Earl Grey tea leaves (from 1 tea bag)

GROUP B

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon table salt

RECIPE

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
+ {GROUP A}

2. In a measuring cup, whisk together the eggs and sugar until very pale yellow, then whisk in the Earl Grey tea leaves.
+  {GROUP B}

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3. Add the flour, baking powder and salt, and stir with a rubber spatula until a dough forms.

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Turn the dough out onto the baking sheet and divide in half. Form each half into a log 13″ x 2″, making sure the logs are at least 2 inches apart.

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4.  Baking for 30-35 minutes until golden brown and just beginning to crack. Remove from the oven, and reduce oven temperature to 325F.

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4. Let the logs cool for 10 minutes. Using a serrated knife, slice them at a diagonal into ½ inch thick slices, and place cut side up on the baking sheets..

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5. Bake for 15 minutes until golden brown and crisp, flipping the biscotti halfway through baking. Remove from the oven and transfer to a wire rack to cool.

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Note: The biscotti will keep well in an airtight container for at least a week. Serve them dipped in hot tea or espresso.

Enjoy,
Moe

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