Italian Jam Tea Rubbed Biscotti
Ingredients:
- 2 tablespoons black tea rubs (a mixture of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup Italian fruit jam (such as apricot or cherry)
- 1/2 cup sliced almonds, toasted
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar:
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Incorporate Tea Rub and Jam:
- Stir in half of the black tea rub mixture and the Italian fruit jam into the dough until evenly distributed.
Form the Logs:
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Sprinkle the logs with the remaining tea rub and press the sliced almonds into the top of each log.
Bake the Logs:
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch.
Cool and Slice:
- Remove the logs from the oven and let them cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C). Transfer the logs to a cutting board and, using a serrated knife, slice the logs diagonally into 3/4-inch thick cookies.
Toast the Biscotti:
- Place the sliced biscotti cut-side down on the baking sheet and return to the oven. Bake for 10-12 minutes, then flip the biscotti and bake for an additional 10-12 minutes, or until they are crisp and lightly browned.
Cool Completely:
- Transfer the biscotti to a wire rack to cool completely before serving.