These Lemon Tea Biscotti are crunchy Italian cookies flavored with lemon, tea and vanilla. They go great with afternoon tea or after dinner coffee. Also great as a snack!
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup (2 sticks) butter or margarine, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons grated lemon peel
- 1/4 cup NESTEA Unsweetened Instant 100% Tea
- 2 tablespoons water
- 3/4 cup chopped pecans
PREHEAT oven to 350° F. Lightly grease two baking sheets.
COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and creamy. Beat in eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon peel.
COMBINE Nestea and water in small bowl; stir until tea is dissolved. Add to sugar mixture. Gradually stir in flour mixture and nuts. Shape dough into two 11 x 2-inch logs on each baking sheet; smooth sides with rubber spatula.
BAKE for 20 minutes or until wooden pick inserted in center of each log comes out clean. Slide logs onto cutting board and cut diagonally into 1/2-inch-thick slices. Return to baking sheets cut side down.
BAKE, turning biscotti over halfway through, for 20 to 25 minutes or until golden brown. Remove to wire racks to cool completely.
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Lemon Tea Biscotti
Excellent. I made a lemon drizzle and drizzled the cookies, which really made them even better.
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