Combining tea and baked goods is getting serious in my kitchen. Tea should be thought of as a spice when adding to baked goods. Not all teas will work especially if the base recipe has strong flavors.
The best time to use it is when it will enhance the finished product, not overpower or get lost in the mix. These banana biscotti are made even better with the infusion of cardamon, cloves and cinnamon all found in chai tea.
Makes 2 dozen
1 1/4 cups all-purpose flour
½ cup whole-wheat flour
½ cup sugar
1 tsp baking powder
1/4 tsp salt
2 tsp loose chai tea
1/3 cup mashed ripe banana
1 tbsp almond oil or olive oil
1 tsp vanilla extract
1 large egg
1/3 cup chopped pecans or almonds, toasted
Hazelnut spread or melted chocolate (optional)
- Preheat oven to 350 degrees
- Combine the flour, sugar, baking powder, salt, and chai tea in a medium bowl
- In a separate bowl combine banana, oil, vanilla, and egg
- Add the flour mixture and nuts to the wet batter (dough will be sticky).
- Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness and bake for 23 minutes
- Remove rolls from baking sheet; and let cool for 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices; cut sides down, on baking sheet. Reduce oven temperature to 250°; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool).
- Remove from baking sheet; cool completely on wire racks.
- If desired once biscotti is completely cooled you can drizzle it with hazelnut spread or melted chocolate.