Rooibos biscotti

This tea time treat includes a classic South African flavour – rooibos! Not only is it the beverage of choice for many of us (me included) but it can be used in baking and cooking to add a delicate, sweet and earthy taste. I have been wanting to play around with this flavour for a while and decided that I’d start with biscotti.

In this particular recipe I decided to add the rooibos tea leaves directly into the dough, rather than infusing them into one of the ingredients or adding brewed tea into the mix. I blended the tea leaves with the castor sugar to help break them down and to impart extra flavour into the sugar. I’ve also added some citrus and cinnamon which works beautifully with the rooibos. And of course we have some almonds in there too.

Rooibos and almond biscotti recipe with orange

Easy biscotti recipe with rooibos, orange and almonds

Look out for another delicious rooibos recipe coming in the next few weeks! In the meantime I hope you enjoy these moreish rooibos biscotti.

Rooibos, almond and orange biscotti recipe

Rooibos biscotti

Servings: 22
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100g raw almonds

150g castor sugar

10ml (2 tsp) rooibos tea leaves

100g butter, room temperature

2 large eggs, lightly beaten

5ml (1 tsp) vanilla extract

15ml (1 tbsp) fresh orange juice

7.5ml (1½ tsp) orange zest

300g flour

1.25ml (¼ tsp) salt

5ml (1 tsp) cinnamon

1.) Preheat the oven to 180°C. Line a tray with baking paper

2.) Toast the almonds in the oven for 10 minutes. Set aside to cool.

3.) Place the castor sugar and rooibos tea in a food processor. Blitz together for a few minutes until well combined and the tea leaves have broken down into slightly smaller bits.

4.) Cream the butter and rooibos sugar together for a few minutes, until fluffy. Add the eggs, vanilla, orange juice and orange zest and mix to combine.

5.) Add the flour, salt, cinnamon and almonds. Mix to form a dough.

6.) Tip the dough onto the lined tray. Shape into two logs roughly 7cm wide and 20cm long. (I find this is easier if your hands are damp).

7.) Bake for 30 minutes. Remove from the oven and lower the temperature to 140°C. Allow the logs to cool for 10 minutes, then use a serrated knife to cut into 1.5cm slices. Arrange the slices on their sides on the same tray.

8.) Bake for 30 minutes. Remove from the oven and turn the biscotti over. Bake for a further 25 minutes. Allow to cool, then store in an airtight container.