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Preheat oven to 375°F. Remove tea from tea bags (should have about 1 tablespoon loose tea) and place in a blender or coffee grinder; grind until fine. Set ground tea aside. Lightly grease an extra-large cookie sheet; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the ground tea and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds. If necessary, cover and chill about 1 hour or until dough is easy to handle.
Turn dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls about 3 inches apart on prepared cookie sheet; flatten rolls slightly until about 2 inches wide.
Bake about 20 minutes or just until bottoms and edges are golden (loaves will spread slightly). Cool on cookie sheet on a wire rack about 30 minutes or until completely cooled. Reduce oven temperature to 325°F.
Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices. Place slices, cut sides down, on an ungreased cookie sheet. Bake for 8 minutes. Turn slices over; bake for 8 to 10 minutes more or until slices are crisp and golden brown. Transfer to a wire rack and let cool.
To Store: Layer biscotti between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.