Lemon Tea Biscotti Recipe

Ingredients
<br>- 3 3/4 cups all-purpose flour
<br>- 1 teaspoon baking powder
<br>- 1/2 teaspoon salt
<br>- 1 cup granulated sugar
<br>- 1 cup butter or margarine, softened
<br>- 4 eggs
<br>- 1 1/2 teaspoons grated lemon peel
<br>- 1/4 cup NESTEA® Unsweetened Instant 100% Tea
<br>- 2 tablespoons water
<br>- 3/4 cup chopped pecans
<br><p></p>Directions
<br>step 1: PREHEAT oven to 350 degrees  F. Lightly grease two baking sheets.
<br>step 2: COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and creamy. Beat in eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon peel.
<br>step 3: COMBINE Nestea and water in small bowl; stir until tea is dissolved. Add to sugar mixture. Gradually stir in flour mixture and nuts. Shape dough into two 11 x 2-inch logs on each baking sheet; smooth sides with rubber spatula.
<br>step 4: BAKE for 20 minutes or until wooden pick inserted in center of each log comes out clean. Slide logs onto cutting board and cut diagonally into 1/2-inch-thick slices. Return to baking sheets cut side down.
<br>step 5: BAKE, turning biscotti over halfway through, for 20 to 25 minutes or until golden brown. Remove to wire racks to cool completely.
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Ingredients
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup butter or margarine, softened
- 4 eggs
- 1 1/2 teaspoons grated lemon peel
- 1/4 cup NESTEA® Unsweetened Instant 100% Tea
- 2 tablespoons water
- 3/4 cup chopped pecans

Directions
step 1: PREHEAT oven to 350 degrees F. Lightly grease two baking sheets.
step 2: COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and creamy. Beat in eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon peel.
step 3: COMBINE Nestea and water in small bowl; stir until tea is dissolved. Add to sugar mixture. Gradually stir in flour mixture and nuts. Shape dough into two 11 x 2-inch logs on each baking sheet; smooth sides with rubber spatula.
step 4: BAKE for 20 minutes or until wooden pick inserted in center of each log comes out clean. Slide logs onto cutting board and cut diagonally into 1/2-inch-thick slices. Return to baking sheets cut side down.
step 5: BAKE, turning biscotti over halfway through, for 20 to 25 minutes or until golden brown. Remove to wire racks to cool completely.

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