Welcome, dear friends, to a journey of delicate leaves and enchanting aromas. The Handcrafted Pyramid Tea Tasting Assortment arrives in a charming box of pyramid sachets, each brimming with teas that span from brisk black blends to fragrant herbal infusions. Opening it feels like unwrapping little presents—darjeeling’s muscatel perfume, peppermint’s lively cool, fruity rooibos, and the gentle warmth of a floral white tea. It’s a sampler that teases every sense and invites endless exploration.

To discover these delightful sachets yourself, follow this link:

Handcrafted Pyramid Tea Tasting Assortment

Such variety calls for a versatile treat—something lightly sweet, with a tender crumb that pairs beautifully across all the flavors. My Almond Orange Biscotti are just the ticket: crisp enough for dipping, with bright citrus notes that dance alongside every cup.

Almond Orange Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (about 1 orange)
• 1 cup whole almonds, toasted and roughly chopped
• ½ cup sliced almonds, for topping (optional)
• 2 tablespoons turbinado sugar, for sprinkling

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Wet Ingredients: In a large bowl, beat sugar and eggs until pale and ribbon-like (about 3 minutes). Mix in vanilla and orange zest.
4. Combine & Mix: Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the chopped almonds.
5. Shape the Logs: Turn dough onto a lightly floured surface. Divide in half and shape each into a 12-inch-long, 2-inch-wide log. Transfer logs to the prepared sheet, spacing them well apart.
6. First Bake: Bake 25–30 minutes, until golden and firm to the touch. Remove from oven and let cool 10 minutes.
7. Slice & Second Bake: Lower temperature to 300°F (150°C). Use a serrated knife to slice logs diagonally into ¾-inch-thick biscotti. Place slices cut-side down on baking sheet. Sprinkle tops with sliced almonds and turbinado sugar. Bake another 15–20 minutes, until crisp.
8. Cool & Serve: Transfer biscotti to a wire rack to cool completely. Serve alongside your tea sampler—dip, crunch, and savor!

Whether you’re exploring a black tea’s depth or a herbal infusion’s whimsy, these biscotti will stand ready at the side of your cup. Here’s to little moments of discovery and delight in every sip and bite!

—Mom Mom (Grandma Helen)