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01.11.09 Mom’s Anise Biscotti Flavored Black Tea

January 11th, 2009

What a treat we have this week! Pickles Mom on our forums suggested that she makes a great anise biscotti with almonds vanilla, anise and a touch of brandy. (Makes my mouth water just typing that.) So she wanted to know if we could blend a tea to go with it, something with some of the same yummy flavors. So, I said, Of course we can! We’re 52teas, that’s what we do.

So, without further ado, here it is: Suggested by Pickles Mom; blended, flavored and hand-crafted by 52teas, here is our Mom’s Anise Biscotti flavored black tea with real anise seeds, almond pieces and the essences of almond, anise, vanilla and a touch of brandy. I have a feeling this one is going to go fast, so get yours while you can. As always, this is a limited edition, small batch blend and when it’s gone, it’s gone.

Thanks to O. Jones for another inspired photo. She wins a free pouch of this week’s tea for submitting the photo we used on our label. If you would like to participate in next week’s photo contest, please follow us on Twitter where we will announce the details.

Lastly (as if I haven’t babbled on long enough), I managed to convince Pickles Mom to share her Anise Biscotti recipe with us, so we can all enjoy the biscotti and the tea inspired by it. So here it is:

Ingredients:
2 C. sugar
1 C. unsalted butter – room temperature
4 eggs
4 ½ C. flour
4 t. baking powder
1 t salt
1/3 C. brandy
1 ½ t. anise extract
1 t. vanilla extract
1 C. whole almonds, toasted
2 T. anise seed

Preheat oven to 350°F.

Beat sugar and butter until fluffy and light. Add the eggs, one at a time, beating well after each egg. Sift flour, baking powder and salt together in a separate bowl. Mix brandy, anise extract and vanilla extract in a separate bowl or cup. Add dry and wet ingredients alternately to the sugar mixture, beginning and ending with the dry ingredients. Stir in almonds and anise seed.

Form into two long loaves and place on a cookie sheet. Bake for 20-30 minutes or until firm and softly cake like. Remove from oven and cool slightly. When cool enough to handle, cut into approximately ½ slices and return to the cookie sheet. Bake for an additional 15-25 minutes. Be sure to turn once halfway through baking time. Biscotti is done when both sides are brown flecked and toasted. Cool thoroughly and store in an airtight container.