44 bake tea recipes

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

No-bake chocolate icebox cake with brandy-soaked tea biscuits, a thick chocolate pudding cream layer, and grated bittersweet and milk chocolate on top. Elegant, boozy, and zero oven time.

Traditional Middle Eastern semolina cake drenched in lemon syrup. This easy yogurt-based dessert bakes golden brown and soaks up fragrant citrus syrup for a moist, tender treat perfect with tea.

Lacy, crisp pecan cookies made with just 5 ingredients: egg white, brown sugar, flour, salt, and chopped pecans. A dainty, old-fashioned tea party cookie that bakes in 10 minutes flat.

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Coconut Pecan Biscotti This crunchy Italian-inspired biscotti combines the tropical sweetness of coconut with nutty pecans for a perfect coffee or tea companion. Twice-baked for extra crispness, it's ideal for dipping or gifting.

Light and crisp egg-whipped anise biscotti made with cornstarch for extra snap. Nut-free, piped from a pastry bag, and twice-baked golden. The ideal dunking cookie for coffee or tea.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.

Ossi di Morti (Bones of the Dead) Italian cookies flavored with cinnamon and clove oil, baked hard and meant to be dunked in coffee or tea. A traditional Italian All Souls Day treat.

Light, tender muffins studded with tart blackcurrants and a touch of wheat germ for nutty depth. Mixed by hand, baked in 20 minutes, and brilliant with a cup of tea or a morning coffee.