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Before you jump to Tea Scented Breakfast Biscotti recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
Enjoying healthy foods makes all the difference in how we feel. We tend to feel way less gross when we increase our daily allowance of wholesome foods and decrease our consumption of processed foods. A little bit of pizza doesn’t make you feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be tough when it is snack time. Finding snacks that will help us feel better and enhance our stamina often involves lots of shopping and meticulous reading of labels. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
Whole grain foods are an excellent choice for a fast balanced snack. A bit of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run may be more healthy with wholesome chips and crackers. Whole grains are always better than highly processed grains found in white bread.
A large selection of instant health snacks is easily available. Choosing to live a healthy life style can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to tea scented breakfast biscotti recipe. You can have tea scented breakfast biscotti using 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Tea Scented Breakfast Biscotti:
- Use 4 orange spice tea bags
- Get 1/3 cup butter, softened
- You need 2/3 cup sugar
- Prepare 2 tsp baking powder
- Take 1/2 tsp salt
- Use 2 eggs
- Provide 1 tsp vanilla
- Get 2 cup all purpose flour
- Provide 1/3 cup sliced almonds
Steps to make Tea Scented Breakfast Biscotti:
- Preheat oven to 375°F. Remove tea from bags and grind in blender until fine. Set aside. Lightly grease an extra large cookie sheet and set aside.
- In a large mixing bowl beat butter with electric mixture on medium high for 30 sec. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in ground tea and as much flour as you can with mixer. Stir in any remaining flour and almonds. Chill if necessary until dough is easy to handle.
- Turn dough out onto lightly floured surface. Divide into 3 equal parts. Shape each portion into 8 inch rolls. Place rolls abput 3 inches apart on cookie sheet and flatten rolls until about 2 inches wide.
- Bake about 20 min or just until bottoms and edges are golden. Cool completely on cookie sheet on wire rack about 30 min. Reduce heat to 325°.
- Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2 inch slices. Place slices cut side down on ungreased cookie sheet. Bake about 8 min and turn and bake another 8 min until slices are crisp and golden brown. Transfer to wire rack and cool.
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