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Step 1
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| Preheat oven to 350°F. |
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Step 2
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| In small bowl combine flour, baking powder and salt and set aside. |
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Step 3
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| In a large bowl, mix together butter, sugar and zest until light and fluffy. Add orange juice, eggs and vanilla and beat until well combined. Add half the flour mixture and mix until just combined. Add remaining flour mixture and fold until just incorporated. |
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Step 4
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| Divide dough in half and chill for 20 minutes in refrigerator, covered. |
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Step 5
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| On a lightly floured surface, roll each half into 12x5 inch rectangles. Place on parchment-lined baking sheet, 2 inches apart. |
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Step 6
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| Beat egg white with water and brush over dough, then bake for 22-25 minutes. Remove from oven, let cool for 10 minutes and lower oven to 300°F. |
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Step 7
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| With a chef’s knife, cut each sheet into ½ inch diagonal slices (about a 45 degree angle). Place sticks, cut side up, onto parchment-lined baking sheet and bake for an additional 20-22 minutes until dry and golden brown. Let cool completely. |
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Step 8
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| Brew tea in hot water for 15 minutes then strain. |
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Step 9
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| In a mixing bowl, add sugar and 3 tbsp brewed tea and whisk until thick but spreadable. Adjust tea and sugar ratio as needed. |
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Step 10
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| In a microwave-safe bowl, add chocolate and microwave for 20-second intervals on high, whisking after each cycle, until melted. Drizzle chocolate onto biscotti and chill in refrigerator for 20 minutes. |
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Step 11
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| Once set, finish with a drizzle of the icing sugar mixture and prepare for total teatime bliss. Store in an airtight container in the refrigerator to keep chocolate solid – if they last that long. |
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Step 12
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| Makes about 30 biscotti. |
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