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Recipe of the Month – December 2017

December 7th, 2017Blog, Food Trends, Nutrition

Almond Tea Biscotti

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Yield: 12


2 oz water

1 tea bag

⅓ cup almonds, whole

1 1/4 cup flour, all purpose

1/4 cup sugar, brown, packed

2 tbsp sugar, white granulated

½ tsp cinnamon, ground

½ tsp baking powder

1/4 tsp kosher salt

1 egg, raw

1/4 cup oil, canola


1. Preheat oven to 325° F (160° C). Spray cookie sheet with non-stick cooking spray. In a small saucepan, pour boiling water over tea bag; cover and brew 5 minutes. Strain and cool.

2. In a large bowl, combine almonds, flour, sugars, cinnamon, baking powder and salt. Stir in 1 egg beaten with oil and tea. On baking sheet, shape dough into 10 x 3-inch (25 cm x 8 cm) log. Bake 30 minutes. Remove from oven; let cool  completely.

3. With serrated knife, cut on the diagonal into 1/2-inch (1 cm) wide slices. Arrange slices on their sides on same cookie sheet. Continue baking about 30 minutes, turning once, or until crisp and golden brown. Let cool completely.