Crisp, fragrant, and just the right amount of sweet – this Green Tea and Apricot Biscotti is the perfect companion to your afternoon brew. Infused with our Lightning Green tea, it brings subtle floral and grassy notes to a classic Italian-style biscuit, complemented beautifully by chewy pieces of dried apricot. Whether you're dipping it into your favourite tea or simply enjoying it as a delicious snack, this biscotti is a lovely way to bring a tasty little moment into your day.
Ingredients (yields 16-20 pieces)
- 6 tablespoons butter
- 160 g brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 245 g wholemeal flour
- 3 tsp Lightning Green tea, finely chopped
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 100 g dried apricots, chopped
- 1 Tbsp water
Method
- Preheat your oven to 175°C and line a baking sheet with parchment paper.
- In a stand mixer, cream the butter and sugar together until light and fluffy. Add the vanilla extract and eggs, mixing until well combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, mix together all remaining dry ingredients. Gradually add the dry ingredients to the wet mixture in the mixer, mixing slowly until a dough forms.
- Transfer the dough onto the prepared baking sheet. Shape it into a long log, approximately 35cm in length, keeping it as even as possible to ensure uniform baking.
- Bake for 25 minutes, then remove from the oven.
- Lower the oven temperature to 160°C. Let the biscotti log rest for 10 minutes, then gently wipe the surface with a damp paper towel to reduce crumbling. Slice the log on a diagonal to create traditional biscotti shapes.
- Lay the slices flat on the baking sheet (you can reuse the same parchment). Bake for another 25 minutes, or until golden and crisp.
- Transfer the biscotti to a wire rack to cool completely. Store in an airtight container for up to one week. If they soften over time, refresh them by baking in a 95°C oven for 15–20 minutes.
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