Yields 24 pieces, depending on how thickly you slice them
Preheat your oven to 325 degrees Fahrenheit. Grease or line a baking sheet with Gefen Parchment Paper.
Beat the eggs and sugar together until well combined. Add the orange juice and oil and mix again until combined. In a separate bowl, add your cake meal, potato starch, and salt.
Cut open three bags of Earl Grey tea and add the contents to the dry ingredients. Mix them well to combine, then add the dry ingredients to your wet ingredients. Mix until combined. Add your cranberries and walnuts and mix one more time until combined. Your mixture will be a bit runny. Let it sit 20 to 30 minutes to thicken.
Once the batter has thickened, divide it into two loaves on the prepared baking sheet. Bake for 35 to 40 minutes at 325 degrees Fahrenheit. Then remove and slice the loaves into strips. Turn your oven up to 350 degrees Fahrenheit. Lay each slice on one side and bake for seven to 10 minutes. Remove one more time and flip each biscotti to the other side. Bake another seven to 10 minutes until browned. Allow to cool, then serve with your favorite cup of Wissotzky tea.
Sponsored by Wissotzky
Photography by Shaindy Siff