Green Tea Biscotti with Dried Cranberries and Almonds Recipe
Green Tea Biscotti with Dried Cranberries and Almonds
Flavors of Canada
Total time: less than 15 minutes
Preheat the oven to 200° C (400° F)
Preparation time: 20 minutes
Baking time: 40-45 minutes
Difficulty: Easy
Ingredients for 40 cookies
- 3 green tea bags or 3 tsp. Green tea leaves
- 575 ml (2 1/3 cups) all-purpose flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. each: nutmeg, cloves, allspice, salt
- 125 ml (1/2 cup) soft butter
- 250 ml (1 cup) brown sugar
- 2 eggs
- 175 ml (3/4 cup) whole natural almonds, coarsely chopped
- 125 ml (1/2 cup) dried cranberries
  1. Preheat the oven to 160° (325° F). Place the tea leaves in a large bowl (if using tea bags, remove the leaves from the bags) with the baking soda and spices. Mix well.
  2. In another bowl, using an electric mixer, cream the butter and brown sugar until light; whisk in the eggs, then the dry ingredients. When well combined, add the almonds and cranberries.
  3. Knead the dough on a lightly floured surface. Coat your hands well with flour and form the dough into a large disc; divide it in half to form two logs about 6 cm (2") in diameter and 28 cm (12") long.
  4. Place on a cookie sheet lined with parchment or waxed paper, placing the logs 5 cm (2") apart.
  5. Bake on the middle rack of a preheated oven for 22 to 25 minutes or to the desired firmness. Cool 10 minutes.
  6. Using a long spatula, transfer the logs to a cutting board. Use a serrated knife to slice into 1 cm (1/2") slices.
  7. Return the biscotti to the baking sheet, leaving 1 cm (1/2") between them. Use two sheets if necessary.
  8. Return to the oven to dry the biscotti for 18 to 20 minutes or until lightly browned. Transfer to a cooling rack.
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