Orange Rooibos-infused Apricot and Walnut Biscotti

Instead of water, I brewed some orange-rooibos tea for the dough. I really liked the result and will try this with other teas and cookie recipes.

3 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup walnuts, chopped

1 cup dried apricots, chopped

1/4 cup plus 2 tablespoons strong-brewed rooibos orange tea

1 teaspoon vanilla extract

3 large eggs

Melted Dark Chocolate

Preheat oven to 325°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in walnuts and apricots.

Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly).

Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness.
Bake at 325° for 30 minutes. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack.

Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife. Place slices, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.