Posted by Sara on Apr - 8 - 2014 under Slide, Sweets

1/2 cup olive oil
1 cup sugar
3 eggs
1 Tablespoon vanilla extract
1 teaspoon lemon zest
1/4 cup loose earl grey tea leaves
3 1/4 cups unbleached all purpose flour
1 Tablespoon baking powder
1 cup roughly chopped macadamia nuts

Cooking time: 1 hour Serving: 6-8 people

I saw some Earl Grey flavored cupcakes in a local bakeshop and decided to try my own little twist on a traditional pastry! When they came out of the oven, I left the room for what must have been 41 seconds, and when I came back, they were half gone! That’ll teach me to leave cookies unattended in the company of teens! Darn it!


Preheat the oven to 375°F. Using a mixer, beat the oil, sugar and eggs together thoroughly. Stir in the vanilla, lemon zest and tea leaves. Combine the flour and baking powder using a whisk and beat into the egg mixture in three parts. The dough will be very crumbly and heavy. Using your hands, knead in the macadamia nuts. Form a ball with the dough and cut in half. Shape each half into a roll and lay on parchment lined baking sheets. Using a rolling pin, flatten the dough on the baking sheet until it is about 1/2″ thick. Bake for about 25 minutes or until the edges are just beginning to brown. Remove from the oven and let cool for about 10 minutes.


Using a very sharp knife, carefully cut the cookie into 3/4″ diagonal pieces. The cookies are very fragile at this point!


Lay the biscotti down on the cut side, put under a high broiler and toast until lightly brown. Turn the biscotti and toast on the other side. Allow to cool on a wire rack until you cannot stand it anymore and enjoy with a cup of tea.





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