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AlmondChocolate Tea Biscotti

·       1 cup sliced almonds
·       2 ¼ cups all-purpose flour
·       1 ½ tsp baking powder
·       ½ tsp Pinch‘n Rub Pacific Blue kosher salt
·       ½ cup Pinch ‘n Rub Maple Sugar
·       ½ cup brown sugar
·       3 large eggs, at room temperature
·       ½ cup olive oil
·       1 Tbsp pure almond extract
·       ½ tsp pure vanilla extract·      
·       1 tsp lemon zest or ¼ tsp Pinch ‘n Rub Lemon Juice Powder 

Almond Chocolate Tea Glaze

·      1 cup powder sugar
·      2-3 Tbsp strongly steeped Pinch ‘n Rub  Almond Chocolate or Amaretto Spice Tea
·      1-2 Tbsp Pinch ‘n Rub Spanish Cocoa Powder
·      Optional: 1 drop pure almond extract  

Directions for Glaze: 
Stir all glaze ingredients together until the desired consistency is reached. If too thin, add more sugar and cocoa, if too thick, add more tea. 

Directions for Biscotti: 
1. Preheat the oven to 325°F, and be sure the rack is placed in the center.
2. Toast the sliced almonds on a baking sheet until just barely golden, about 7-8minutes. Let cool completely before adding to biscotti mixture. Save 2-3 Tbsp for topping.
3. Whisk all dry ingredients together in a bowl: flour, baking powder, salt and sugars.
4. Lightly whisk all wet ingredients together in a large bowl: Eggs, olive oil, extracts, and zest or powder.
5. Add the dry mixture to the wet mixture and stir with a wooden spoon until just incorporated.
6. Fold in the toasted almonds.
7. Divide the dough into two portions and shape each into a log of about 12” long and 3”wide. Be sure to dampen your fingers so that the dough does not stick to you.Place the logs side by side onto a baking sheet.
8. Bake for 30 minutes, or until golden brown. Let cool for about 20-30 minutes before cutting.
9. Place the biscotti logs onto a cutting board and use a bread knife or very sharp chopping knife to slice into 3/4” wide pieces. Cut each piece in half, if you wish, for smaller portions.
10. Place each slice onto the backing sheet, standing upright. Bake for another 15-20 minutes until the desired texture is reached.The longer you bake them, the crunchier they will get
11. Place on a wire rack to cool completely before glazing.
12. Once cooled, dip one end of each piece into the chocolate tea glaze. Sprinkle with toasted almonds.

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