Tea on Tuesday - on Wednesday

The pdf files of my loom patterns seem to be well received over at Ravelry. I have almost all of the patterns available now. Let me know how you like them.

For our tea table today, one of my favorite cookies. From the herb garden, Chocolate Tarragon Biscotti. Enjoy!

Chocolate Tarragon Biscotti

You will be delightfully surprised how the tarragon brightens the chocolate in these biscotti. These are a softer biscotti, but if you like a very crunchy dipping cookie, extend the bake time of the second bake another 5 -10 minutes.

2 cups flour
1/4 cup dutch process cocoa powder
1/4 tsp. baking powder
1/4 tsp. (kosher) salt
1 cup sugar
1 1/2 TBSP. finely chopped fresh tarragon leaves
3 eggs, lightly beaten
1 TBSP. vegetable oil
1 tsp. vanilla extract
2/3 cup dark chocolate chips

Pre-heat oven to 350 degrees. Line a cookie sheet with a silicon baking mat or parchment. In a large bowl, combine flour, cocoa, baking soda, salt and tarragon. In a separate bowl, combine eggs, extract and oil. Add liquids and chocolate chips to dry ingredients and stir with a fork until all are combined. Turn dough out on to a sheet of plastic wrap, and divide in two. Knead each portion a few times, and place on the baking sheet. Form each portion into a log 8 inches long, 2 inches wide, and about 3/4 inch thick.

Bake 25 minutes at 350 degrees. Remove from oven and let stand a few minutes. Place on a cutting board and trim off the ends. Slice the logs into 3/4 inch thick slices. Lay biscotti on their sides on the baking sheet, and return to the oven for 5 minutes (longer for a very crispy cookie). Cool on rack. Makes 20 biscotti. These will keep several days in a well sealed container.
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