Rooibos, Orange and White Chocolate Biscotti

Red bush tea isn't just good for drinking. Why not use it to impart a subtle earthy vanilla flavour to sweet treats? Try this recipe for your next tea party
Rooibos, Orange and White Chocolate Biscotti
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Rooibos, Orange and White Chocolate Biscotti
July 15, 2020
Level Easy
Preparation Time 20 minutes
Cooking Time 45 minutes
Serves Makes: 24
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


160g cake flour, sifted
1 tsp baking powder
1 tsp spinneysFOOD Fine Cinnamon
Rooibos tea leaves from about 5 tea bags, finely ground (see TOP TIP), plus extra for decorating
75g spinneysFOOD Extra Fine Caster Sugar
100g whole almonds
Zest of 1 orange
2 large eggs, at room temperature
100g good-quality white chocolate, roughly chopped, plus extra melted for drizzling


  • 1

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

  • 2

    Combine the flour, baking powder, cinnamon, rooibos tea, sugar, almonds and orange zest, and mix well.

  • 3

    Make a well in the centre and break in the eggs.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Using a bread knife, cut the log into 1-cm 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.

  • 8

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

  • 9

    Store in an airtight container for up to 1 month.


Use a spice grinder to grind the tea leaves finely.


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