Tea Scented Biscotti

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During the week I don’t have to worry about breakfast because I eat with my students in the school cafeteria.  That means on the weekends I have to find something to make.  My husband usually eats yogurt or makes oatmeal during the week and is looking for something different to eat for a weekend breakfast.  Occasionally I make pancakes or waffles but usually it’s just too much effort.

Hibiscus Tea Biscotti from Hezzi-D's Books and Cooks

While trying to come up with something I thought about what we drink in the mornings.  We always have a hot beverage, either tea or coffee, no matter what the temperature.  So when I received a box of teas from The Tea Company I wanted to incorporate one of the teas into a breakfast food. The Tea Company has a variety of loose leaf teas for every tea drinker.   I started thinking about what I like to eat with tea and came up with biscuits and cookies.

I wanted to make tea scented biscotti.  Biscotti is perfect with tea because it’s a hard and sturdy cookie that can be dunked in the hot tea to soften it up if desired.  After looking at my teas, I picked the Hibiscus Madness for the biscotti.  I steamed some milk and then steeped the tea in it to infuse it with the flavor.   Then I ground up another tablespoon of the tea leaves and put them int the biscotti dough.

Hibiscus Tea Biscotti www.hezzi-dsbooksandcooks.com

The end result was a crispy biscotti that was lightly flavored with the hibiscus.  I could taste subtle notes of tartness in the biscotti and the ground up leaves looked gorgeous in the baked cookie.  I served it with Treat for Her tea which is delicious caffeine free tea perfect for breakfast.  The pairing was perfect and while I enjoyed the hot Treat for Her for breakfast with the biscotti, I enjoyed the tea over ice in the afternoon with biscotti as a snack.

One quick note about loose leaf teas.   Make sure you pay attention to the steeping times.  Most teas should only steep for between 3-5 minutes.  This is to get the optimal flavor out of your tea.  After years of drinking tea made with tea bags I finally tried loose leaf tea and realized I’d been missing out!  It is more expensive then the tea bags at the market but the flavor is so much deeper and more flavorful.  Try it and see…you won’t be disappointed!

Hibiscus Tea Biscotti

Tea Scented Biscotti

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Servings: 36 biscotti
Author: Hezzi-D


  • 2 T. The Tea Company Hibiscus Madness tea leaves
  • 1/3 c. milk
  • 1/4 c. butter
  • 2/3 c. sugar
  • 2 eggs
  • 1 t. vanilla
  • 2 t. baking powder
  • 1/2 t. salt
  • 2 c. flour
  • 1/3 c. sliced almonds


  • Steam the milk on the stove. Do not boil! Remove from heat, pour in a shallow bowl, and steep 1 tablespoon of Hibiscus Madness tea in the milk for 5 minutes. Discard tea leaves.
  • In a large bowl combine the Hibiscus milk, butter, and sugar. Mix until combined.
  • Add in the eggs one at a time, beating after each addition. Stir in the vanilla.
  • In a small bowl combine the baking powder, salt, flour, and almonds. Pour into the wet ingredients and mix until a dough forms.
  • Take the remaining tablespoon of tea leaves and place in a coffee grinder. Grind until fine. Add to the dough and mix until well combined.
  • Place the dough in the refrigerator for 30 minutes to firm it up.
  • Preheat the oven to 375 degrees. Remove the dough from the refrigerator and divide into three balls. Shape each ball into an 8 inch long roll. Place the rolls 3 inches apart on a large cookie sheet. Flatten the rolls until they are 2 inches wide.
  • Bake for 20 minutes or until the bottoms and edges are golden. Cool completely (about 30 minutes).
  • Preheat the oven to 325 degrees. Transfer the cooked biscotti rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2 inch thick slices. Place the slices, cut side down, on an ungreased cookie sheet.
  • Bake for 8 minutes. Remove from oven and turn slices over. Bake for an additional 10 minutes. Cool on a wire rack.

Hibiscus Tea Biscotti

I was given the tea from The Tea Company but all opinions and photos are 100% my own.

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