Recipe Yields 18-20 cookies. Prep Time 10 minutes. Cooking time 30 minutes total.
Preheat oven to 350°. Line two small baking sheets with parchment or Silpat.
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1 tsp Baking Powder
1/4 tsp Kosher Salt
2 Whole Eggs
1/4 cup (approximately) Milk
Seed scraped from one whole Vanilla Bean
Contents of one bag of Earl Gray Tea
|Perfect for dunking.|
Mix dry ingredients and vanilla in the bowl of a stand mixer until thoroughly combined, breaking up clumps of seeds by hand.
Add 2 eggs and mix on low speed until mixture resembles sand.
Slowly add a splash of milk to help dough come together. You may not need the whole 1/4 cup.
You will have to combine dough by hand. It should not be sticky or wet feeling. Divide into 2 even balls and roll into logs about 8 inches long.
Place on baking sheets and flatten the dough by hand until it resembles your desired look.
Bake for 15-18 minutes at 350° or until lightly browned at edges. Remove from oven and allow to cool.
Use a good serrated knife and gently cut into 1" wide slices.
Return slices to cookie sheet and bake at 325° for about 15 minutes or until you achieve your desired texture. Biscotti should very firm as they are made to be dunked into coffee (or in my case tea).
Recipe has been modified and was inspired by Angry Chicken: White Chocolate Cardamom Biscotti