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Why You’ll Love This Recipe

These biscotti combine the comforting flavors of chai tea with a crunchy, satisfying bite. They’re easy to bake, keep well for weeks, and are perfect for gifting or enjoying alongside your favorite warm beverage. The spice blend adds a cozy twist to classic biscotti.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour

  • Baking powder

  • Ground cinnamon

  • Ground cardamom

  • Ground ginger

  • Ground cloves

  • Ground nutmeg

  • Unsalted butter (softened)

  • Granulated sugar

  • Eggs

  • Vanilla extract

  • Almonds or walnuts (chopped, optional)

Directions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a bowl, whisk together flour, baking powder, and chai spices. Set aside.

  3. In a large bowl, cream butter and sugar until light and fluffy.

  4. Beat in eggs and vanilla extract until combined.

  5. Gradually add dry ingredients to wet ingredients, mixing until a dough forms. Fold in nuts if using.

  6. Divide dough in half and shape each half into a log about 12 inches long and 2 inches wide on the baking sheet.

  7. Bake for 25-30 minutes until lightly golden. Remove from oven and let cool for 10 minutes.

  8. Using a serrated knife, slice logs diagonally into ½-inch thick cookies.

  9. Place slices cut side down back on the baking sheet and bake for another 10-15 minutes until crisp and toasted.

  10. Cool completely on a wire rack before serving.

Servings and Timing

  • Servings: About 24 biscotti

  • Prep Time: 15 minutes

  • Cook Time: 40-45 minutes

Variations

  • Add dried cranberries or raisins for sweetness.

  • Substitute walnuts with pistachios or pecans.

  • Drizzle with melted white or dark chocolate for extra indulgence.

  • Use vegan butter and flax eggs for a vegan version.

Storage/Reheating

Store biscotti in an airtight container at room temperature for up to 2 weeks. Re-crisp by warming briefly in a low oven before serving.

FAQs

What makes biscotti crunchy?

Twice baking removes moisture, creating the signature crisp texture.

Can I use chai tea powder instead of spices?

Yes, chai spice blends work well for authentic flavor.

Are biscotti gluten-free?

Traditional recipes use wheat flour; substitute with gluten-free flour blends.

How long do biscotti last?

Up to 2 weeks stored properly in an airtight container.

Can I freeze biscotti?

Yes, freeze in a sealed container for up to 3 months.

Can I make biscotti without nuts?

Yes, simply omit nuts or replace with seeds.

How do I slice biscotti without crumbling?

Use a sharp serrated knife and cut when logs are slightly cooled but still warm.

Can I make biscotti softer?

Traditional biscotti are crisp; baking less can yield softer cookies but less authentic texture.

Can I dip biscotti in coffee or tea?

Yes, biscotti are perfect for dunking.

Is this recipe vegan?

Use vegan butter and flax eggs to make it vegan-friendly.

Conclusion

Chai Biscotti offer a crunchy, aromatic treat infused with the warm spices of chai tea. Easy to prepare and perfect for pairing with your favorite hot beverage, these cookies bring cozy flavor and satisfying texture to any snack time or gathering.

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Chai Biscotti

Chai Biscotti

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 55-60 minutes
  • Yield: 24 biscotti
  • Category: Snack
  • Method: Snack
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

Chai Biscotti are crisp, twice-baked Italian cookies infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. Perfect for dunking in tea or coffee, these flavorful biscotti deliver a crunchy texture and aromatic spice blend, making them an ideal cozy treat.

Ingredients

  • 2 ½ cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • ½ tsp ground cardamom

  • ½ tsp ground ginger

  • ¼ tsp ground cloves

  • ¼ tsp ground nutmeg

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup chopped almonds or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a bowl, whisk together flour, baking powder, and chai spices. Set aside.

  3. In a large bowl, cream butter and sugar until light and fluffy.

  4. Beat in eggs and vanilla extract until combined.

  5. Gradually add dry ingredients to wet ingredients, mixing until dough forms. Fold in nuts if using.

  6. Divide dough in half; shape each into a 12-inch long, 2-inch wide log on the baking sheet.

  7. Bake for 25-30 minutes until lightly golden. Cool 10 minutes.

  8. Slice logs diagonally into ½-inch thick cookies with a serrated knife.

  9. Place slices cut side down on baking sheet; bake 10-15 minutes until crisp and toasted.

  10. Cool completely on wire rack before serving.

Notes

Add dried cranberries or raisins for extra sweetness.Substitute walnuts with pistachios or pecans.Drizzle with melted white or dark chocolate for indulgence.Use vegan butter and flax eggs for a vegan version.Store in airtight container at room temperature up to 2 weeks; re-crisp in a low oven before serving.

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