Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
  2. Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.
  3. Infuse Flavor: Beat eggs, vanilla extract, and rooibos tea together until pale and thick.
  4. Combine: Gently fold the dry ingredients into the egg mixture until a dough forms. Stir in chopped almonds.
  5. Shape Logs: On a lightly floured surface, divide dough in half and shape into two 12×2-inch logs. Transfer to the baking sheet.
  6. First Bake: Bake 25–30 minutes, until light golden. Remove and let cool 10 minutes.
  7. Slice: Reduce oven to 300°F (150°C). Slice logs diagonally into ¾-inch biscotti. Arrange cut‑side down, top with sliced almonds and turbinado sugar.
  8. Second Bake: Bake 15–20 minutes more, until crisp and dry. Cool on a rack.
  9. Serve: Enjoy crisp biscotti alongside your favorite rooibos or honeybush cup.

May these Rooibos Vanilla Almond Biscotti bring a gentle crispness to your teatime, just as these South African teas bring warmth and calm to mine. Happy sipping!

—Mom Mom (Grandma Helen)