Dip these cookies in a warm glass of tea and enjoy every bite!
In a large bowl, add flour, baking powder, baking soda, vanilla, tea, sugar, date syrup, orange peel, eggs, and almonds. Mix with a wooden spoon or with your hands until a cohesive dough is formed. It’s ok if it’s sticky and soft.
Divide the dough into two equal parts with wet hands and shape each dough into a rectangle one and a half to two inches (four to five centimeters) high, similar to a loaf of bread. If the dough comes out a little too soft, you can add two tablespoons of flour.
Place each dough on a tray with Gefen Parchement Paper and bake in an oven preheated to 338 degrees Fahrenheit (170 degrees Celsius) for 40 minutes or until the top is golden and the loaf is firm.
Cool the two loaves until they are completely cold. Leave outside for 30 to 40 minutes or 20 minutes in the refrigerator.
Slice the loaves into thin or thick slices, according to your preference, and place the slices on an oven tray with baking paper. There is no need to space them much because the cookies will not rise.
Lower the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius) and bake for 15 to 20 minutes or until the biscotti are slightly golden and stable.
Keep in a closed box on the counter.
– You can add 1/2 cup of toppings to the dough in addition to the almonds. Here are some options: coarsely chopped dried fruits, lemon zest, a little cinnamon or chocolate chips.
· For chocolate biscotti, replace four tablespoons of the flour with high-quality cocoa.
· Want to upgrade even more? Melt 100 grams of dark chocolate and dip half of the biscotti in chocolate. Keep the coated biscotti in the refrigerator in a closed box so that the chocolate does not melt.
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