Directions:

• Move the oven racks so that one is directly in the center.
• Preheat oven to 350.
• Line a baking sheet with parchment.
• Cream the butter and sugar until fluffy. (an electric mixer would be best)
• Beat in the eggs one at a time, then vanilla, and tea
• In a separate bowl, mix the flour, baking powder, nutmeg, and salt.
• Slowly add the mixed flour to the creamed sugar (mixer on low).
• Mix in the nuts and chocolate chips, and blend until the dough forms a ball.
• On a floured surface, with your hands coated in flour, and roll the dough into a log about 14 inches long and 4 inches thick.
• Carefully lift the log and place it on the baking sheet. If it's too large, cut the log in half. (Place on a separate baking sheet if you do this as the dough will spread while baking)
• Bake on the center rack for 35 minutes.
• Remove the baking sheet from the oven and let everything cool on a wire rack until room temperature.
• Cut into 1/2" wide pieces. If the log isn't room temperature the molten chocoalte will ooze everywhere. Generally biscotti are cut diagonally to maximize length.
• Put the biscotti slices on the sheet and return to the oven for 30 minutes.
• When done, remove sheet from oven and let the biscotti cool on the sheet on a wire rack.