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.

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 BISCOTTI

Servings: 22
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– 100 g raw almonds
– 150 g castor sugar
– 10 ml (2 tsp) rooibos tea leaves
– 100 g butter, room temperature
– 2 large eggs, lightly beaten
– 5 ml (1 tsp) vanilla extract
– 15 ml (1 tbsp) fresh orange juice
– 7.5 ml (1½ tsp) orange zest
– 300 g cake flour
– 1.25 ml (¼ tsp) fine salt
– 5 ml (1 tsp) cinnamon

1.) Preheat the oven to 160°C. Line a large tray with baking paper.

2.) Arrange the almonds on the tray and toast in the oven for 5 minutes. Set aside to cool.

3.) Place the 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 same 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 120°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 30 minutes. Allow to cool, then store in an airtight container.