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Before you jump to Tea Scented Breakfast Biscotti recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all perform, without difficulty. A lot of it truly is simply making use of common sense.
We hope you got insight from reading it, now let’s go back to tea scented breakfast biscotti recipe. To cook tea scented breakfast biscotti you need 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Tea Scented Breakfast Biscotti:
- Prepare 4 orange spice tea bags
- Prepare 1/3 cup butter, softened
- Get 2/3 cup sugar
- Get 2 tsp baking powder
- Prepare 1/2 tsp salt
- Prepare 2 eggs
- Take 1 tsp vanilla
- Provide 2 cup all purpose flour
- Get 1/3 cup sliced almonds
Instructions 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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