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Tea Recipes

Tea Recipes Index

Tetley Green Tea Spiced Biscotti with Cranberries and Almonds

Submitted By: Ella from Mudgee, NSW

3 tea bags Tetley Green Tea
2-1/3 cups (575 ml) all-purpose flour
1-1/2 tsp (7 ml) each baking powder and ground cinnamon
1/4 tsp (1 ml) each ground nutmeg, cloves, allspice and salt
1/2 cup (125 ml) butter, softened
1 cup (250 ml) packed brown sugar
2 eggs
3/4 cup (175 ml) whole unblanched almonds, coarsely chopped
1/2 cup (125 ml) dried cranberries

1. Preheat oven to 325°F (160°C). Remove tea leaves from Tetley Green Tea bags and place in a large bowl. Add flour, baking powder, cinnamon, nutmeg, cloves, allspice and salt. Stir well.
2. In another bowl, using an electric mixer, cream butter with sugar until light and fluffy; beat in eggs until just blended. Stir in flour mixture. Fold in almonds and cranberries.
3. Turn dough out onto a lightly floured surface. With floured hands, shape into a ball and divide in two. Pat into 2 logs, each about 2-1/2 inches (6 cm) wide and 11 inches (28 cm) long. Place on a large baking sheet lined with wax paper or greased foil, about 2 inches (5 cm) apart.
4. Bake on middle rack in preheated oven for 22 to 25 minutes or until firm to the touch. Let cool 10 minutes. Using a long spatula, transfer to a cutting board. With a serrated knife, cut diagonally into 1/2-inch (1 cm) slices.
5. Place cookies upright on baking sheet 1/2-inch (1 cm) apart, using 2 sheets, if necessary. Return to oven and bake for 18 to 20 minutes or until dry and lightly brown. Transfer cookies to a rack to cool.
6. NOTE: You can use any kind of Tetley Green Tea to make these cookies from Tetley. Each one is different, but they all taste delicious!

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