By Linda Sosbee

Readers of this column are well aware of the pleasures of a well– brewed cup of tea. Besides being tasty and comforting, tea provides many beneficial properties. It boosts the body’s antioxidant abilities, neutralizes bacteria in the mouth which cause cavities and gum disease, and lowers blood pressure.

Inventive cooks are finding a new use for tea leaves as a flavoring ingredient in a wide variety of dishes. Tea has no fat or cholesterol, but can be used to replace fats in some dishes and alcohol in others. When you begin cooking with tea, it is as if you have discovered a whole new world of cooking ingredients.

In Eat Tea, Joanna Pruess and John Harney use tea as an ingredient in hors d’oeuvres, main courses, side dishes, desserts, and more. Here is their recipe for orange–cranberry–jasmine biscotti which I have found is perfect with jasmine tea, coffee, or even a little sherry.

Orange–Cranberry–Jasmine Biscotti

8 tablespoons (1 stick) unsalted butter

3/4 cup sugar

2 eggs, lightly

beaten

2 tablespoons orange juice

2 1/4 cups all–

purpose flour

2 teaspoons finely ground jasmine tea*

1 1/2 teaspoons

baking powder

1/4 teaspoon salt

1/4 cup dried cranberries and oranges*

1/2 cup chopped almonds, toasted

*Loose tea or tea bags will both work since you will be grinding the leaves. Finleaf Tea Arts and Cucina are sources for jasmine tea. You may also find it in some grocery stores. Sunsweet and Ocean Spray both make dried cranberries sweetened with orange juice.

1. Preheat the oven to 350 degrees.

2. Cream the butter and sugar together in a large bowl. Stir in the beaten eggs and orange juice. Sift the flour, tea, baking powder, and salt together, then blend the mixture into the butter. Add the dried cranberries, oranges, and almonds. Mix well.

3. Divide the dough in half and shape into two flat loaves measuring about 10 X 2 inches. Place the loaves on a cookie sheet about three inches apart. Bake until slightly brown on top, about 20 minutes.

4. Remove and cool for 10 minutes on the cookie sheet. Cut the loaves into 1/2 inch–wide slices and lay them cut side down on the cookie sheet. Bake for 10 minutes. Turn and bake for 10 minutes more. Remove the biscotti and cool on wire racks. Store in a container with a loose–fitting lid.

Remember that biscotti is a rather crispy, crunchy pastry. I wouldn’t want you to think you had baked it too long. Enjoy!

There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.

Bernard–Paul Heroux

1900s Basque philosopher

lindas@sc.rr.com771–0219