1 Tbsp pulverized Tazo Vanilla Rooibos tea leaves, from about 3 tea bags (crushed with a mortar and pestle)
⅔ cup granulated sugar
3 large eggs
3 tablespoons honey
1 tablespoon dried lavender blossoms
Instructions
Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier).
In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms.
Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines. To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form a log and to prevent sticking.
Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can't judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack. Reduce oven to 275 degrees F.
Using a long serrated knife, cut logs diagonally into ½-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes.
NOTE: Biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks. Store biscotti in an airtight container. They will keep well for a few weeks.
Recipe by In Good Taste at https://ingoodtaste.kitchen/vanilla-rooibos-biscotti/