1. Beat the eggs with the sugar until the mixture is pale. Add the vanilla, salt, butter, and zest.

2. In a large bowl, sift the flour and baking powder.

3. Add the egg-sugar mixture to the flour and mix well. Add the tea leaves and almonds.

4. Divide the dough into 2 pieces. Wrap each piece in plastic film. Let rest in the refrigerator for 1 hour.

5. Preheat the oven to 350°F.

6. On a lightly floured surface, knead each ball of dough for 1 minute. Roll out the dough with your hands to form an oval-shaped sheet.

7. Place on a buttered cookie sheet and bake. Cook for about 15 to 20 minutes.

8. Remove from the oven and let cool on a wire rack. When cooled, with a bread knife, cut each cake sheet into equal slices. Place these slices on a baking sheet and put in the oven at 300°F for about 15 minutes.

9. Remove from the oven; place the biscotti on a wire rack and let cool completely.