ALMOND TEA BISCOTTI
1/4 cup boiling water
1 tea bag
1-1/4 cups all-purpose flour
1/3 cup almonds, toasted and coarsely chopped
1/4 cup firmly packed light brown sugar
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup vegetable oil
Preheat oven to 325°. Spray baking sheet with nonstick cooking spray; set aside.
In small saucepan, pour boiling water over tea bag; cover and brew 5 minutes. Remove tea bag and squeeze; cool.
In large bowl, combine flour, almonds, sugars, cinnamon, baking powder and salt. Stir in egg beaten with oil and tea until blended.
On prepared baking sheet, shape dough into 10 x 3-inch log. Bake uncovered 30 minutes or until firm. On wire rack, let cool 10 minutes.
On cutting board, with serrated knife, cut log into 1/2-inch-thick diagonal slices. On baking sheet, arrange cookies, cut side down. Bake an additional 20 minutes or until crisp and golden, turning once. On wire racks, cool completely.