These Italian-inspired almond biscotti are the perfect gift for coffee and tea drinkers.

Chai-Almond Biscotti with Lemon Icing

Preheat oven to 325 degrees. Lightly grease cookie sheet; set aside. 

In a large bowl combine flour, sugar, chai tea, baking powder and salt. Stir in lemon peel. Make a well in the center of the flour mixture. 

Place eggs in the well and stir into flour mixture. Add butter and continue stirring until dough starts to form a ball. Stir in nuts (dough will be crumbly). Use your hands to knead the dough until it comes together.

Turn the dough out onto a lightly floured surface; divide into two portions. Shape each portion into an 8-inch-long roll. Place rolls about 3 inches apart on baking sheet; flatten to 1 inch high. 

Bake for 30 minutes or until firm and light brown. Remove from oven and cool on cookie sheets on a wire rack for 30 minutes.

Transfer rolls to cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, onto cookie sheets. 

Bake for 10 minutes. Turn slices over and bake 10 to 15 minutes more or until crisp and golden brown. 

Dip tops of cooled biscotti in Lemon Icing. Let stand until icing sets. 

Lemon Icing: Combine 1 cup Hy-Vee confectioner’s sugar, 2 tablespoons fresh lemon juice, and 1/2 teaspoon freshly grated lemon peel to make an icing of dipping consistency.