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
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2 ½ cups all-purpose flour
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1 tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground cardamom
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½ tsp ground ginger
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¼ tsp ground cloves
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¼ tsp ground nutmeg
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
- ½ cup chopped almonds or walnuts (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together flour, baking powder, and chai spices. Set aside.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs and vanilla extract until combined.
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Gradually add dry ingredients to wet ingredients, mixing until dough forms. Fold in nuts if using.
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Divide dough in half; shape each into a 12-inch long, 2-inch wide log on the baking sheet.
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Bake for 25-30 minutes until lightly golden. Cool 10 minutes.
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Slice logs diagonally into ½-inch thick cookies with a serrated knife.
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Place slices cut side down on baking sheet; bake 10-15 minutes until crisp and toasted.
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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.
