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.