Today’s recipe is from Maxwell & Williams, inspired by their Cashmere Luxe and Teas & C’s Contessa collections.
Prep time 15 mins | Cooking time 40 mins |. Makes approx. 24
300g (2 cups) plain flour
½ cup dark cocoa powder
1 tsp baking soda
1 tsp salt
90g salted butter, softened
1 cup caster sugar
2 large eggs
2 tsp vanilla extract
1 tbsp The Tea Collective x Contessa ‘The Princess & The Tea’ tea blend*
1 cup blanched almonds
The Tea Collective x Contessa ‘The Princess & The Tea’ tea blends*
200g dark chocolate, melted
Preheat oven to 160°C fan forced (180°C conventional). Prepare a large baking tray by lining with baking paper.
In a medium bowl sift together flour, cocoa powder, baking soda, and salt.
In a separate bowl, use an electric mixer to beat together butter and caster sugar until light and fluffy.
Add eggs and beat until well combined. Add vanilla extract and mix.
Stir flour mixture into butter mixture to form a stiff dough. Mix in tea leaves & blanched almonds.
Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking trays, each approximately 20cm long and 10cm wide.
Bake for 40 minutes, or until slightly firm to the touch. Cool on tray for 5 minutes.
Transfer to a cutting board and cut logs into quarter-to-half cm thin slices. Arrange slices of biscotti on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
Melt the dark chocolate. Dip half of each biscotti into the chocolate. Sprinkle with extra tea leaves and place on a baking paper lined tray to set.
Store in airtight containers for 1-to-2 weeks.
Note: *Can be substituted for any good quality tea leaves. **Edible flowers can look equally delightful as a finishing touch.