Sweet Pistachio Date Biscotti
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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
- . Stir together the flour, baking powder and salt
- . Steep the tea leaves in the butter in a small sauce pan
- . Allow to cool then strain the butter into a mixer
- . Beat together the strained butter and sugar; then beat in the eggs one at a time
- . Stir in the flour
- . Finally stir in the nuts or fruit
- . Chill the dough for at least an hour (can be up to 24 hours)
- . Pre heat oven to 350°
- . Form the chilled dough into two logs and set on a parchment lined baking sheet
- . Bake for about 25 minutes or until the loaves are set and slightly browned
- . Remove from oven and allow to cool
- . Reduce oven to 250°
- . Cut the logs into ½” (biscotti) slices and place back on 2 cookie sheets
- . Allow the biscotti to bake and crisp in the oven – may take up to 45 mins
- . Allow to cool
Glaze
Stir together:
- . 1 Tablespoon strong oolong tea
- . 1 cup confectioners sugar or more to get spreading consistency
- . 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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