Rooibos, orange and white chocolate biscotti

Rooibos, orange and white chocolate biscotti

20 mins Prep · 45 mins Cook

These citrusy and nutty biscotti pair beautifully with tea and even work as a scrumptious snack

Created by Spinneys
Prep time 20 minutes
Cook time 45 minutes
Serves 24
Cuisine Italian
Diet Vegetarian
Preparation Moderate


Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Line a standard baking tray with baking paper.


Combine the flour, baking powder, cinnamon, rooibos tea (made from 5 tea bags), sugar, almonds and orange zest, and mix well.


Make a well in the centre of the mix and break in the 2 large eggs at room temperature.


Mix to form a soft dough, then add the roughly chopped, white chocolate chunks.


Knead gently on a lightly floured surface to bring the dough together, then shape into a 20cm log.


Place on the lined baking tray and bake in the preheated oven for 30 minutes or until golden and a skewer that has been inserted comes out clean. Allow to cool completely.


Using a bread knife, cut the log into 1cm thick slices and lay out on the baking tray. Return the tray to the oven and bake for 15 minutes until golden and completely dry. Allow to cool.


Drizzle with the extra white chocolate and sprinkle with the tea leaves and allow to set.


Store in an airtight container for up to 1 month.


TOP TIP: Use a spice grinder to grind the tea leaves finely.