Well, I’m officially back from England and back to the grind this week. I have to admit that although I love to get back to a scheduled lifestyle, I am really missing exploring around London and am not ready to give up British tea time.
I actually grew up having tea every afternoon with my mom after school, but had gotten away from it once I started working. It’s a really relaxing way to break up the afternoon, and I’m never one to pass up an excuse for more sweets. The perfect accompaniment to afternoon tea is a vanilla biscotti.
These hard cookies soften up when dunked into your tea, and I love the simplicity of the vanilla flavor. I’ve made a few types of biscotti before, but chose to stick to a plain vanilla cookie this time around. If you’ve ever struggled with making biscotti or have never made it before, this is a great recipe to start out with. It is much easier to deal with since it doesn’t have fruits that can burn or nuts that make the cookies harder to cut.
What are your favorite tea time snacks? I am planning to work on a recipe for scones and clotted cream since they were the most memorable treats I had in London! I seriously don’t know what makes them so wonderful, but I couldn’t stop eating them.
6 Tbs. Butter
2/3 cup Sugar
2 1/2 tsp. Vanilla Extract
1/4 tsp. Almond Extract
2 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
Large Grain Vanilla Sugar for sprinkling (optional)
1. Preheat the oven to 350 deg F. Spray a cookie sheet with Pam or other non-stick cooking oil. Mix together the butter and sugar. Add eggs, vanilla, and almond extract until fully combined. Add in flour slowly, along with the baking powder and salt. You will end up with a big, sticky ball of dough.
2. Split the dough into two equal pieces and shape into two long logs of dough on your baking sheet. They should be about 2″ x 12″ and 3 inches apart from one another. Sprinkle the tops with large, vanilla sugar flakes if desired. Bake for 25 minutes, or until the cookies are a bit browned.
3. Remove the biscotti logs from the oven and let them cool for 5 minutes. Reduce the oven temperature to 325 deg. F. Slice the biscotti into 3/4″-1″ pieces with a serrated knife. Turn the biscotti cut side up and line them up on the tray. Bake for another 25-30 minutes, flipping the biscotti half way through baking time, or until the biscotti has completely dried out and feels hard to the touch. NOTE: The baking time will vary depending on how thinly you slice your biscotti.
Store biscotti in a metal tin or a plastic bag on the counter for up to 2 weeks, or freeze the biscotti and keep for up to 2 months!
Recipe by Bunny Baubles Blog