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.

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}

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

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.

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

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..

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.

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