Chai Biscotti
Spiced, crisp, and made to dunk—this Chai Biscotti recipe is like your favorite cup of chai, baked into the perfect twice-baked cookie. Warm cinnamon, cardamom, ginger, and a medley of cozy spices make these biscotti irresistible with coffee or tea.
Why You Will Love This Recipe
If you’re a chai latte person—this one’s for you. These biscotti are boldly spiced, gently sweet, and crunchy enough to hold up to a good dunk. They’re just the thing for cozy mornings, afternoon tea, or gifting to a friend (if they make it that far).
Plus, they’re endlessly adaptable. Would you like to dip them in white chocolate? Add some chopped nuts? You absolutely can. This is your spiced canvas.
Some of our other favorite cookie recipes to make are Italian Fig Cookies (Cucidati), Hello Dolly Cookies (Seven Layer Bars), Chai Sugar Cookies, Snickerdoodle Bars, and Peanut Butter Cup Cookies.
How To Make This Delicious Chai Biscotti
Tips
- Dampen your fingers to shape the sticky dough into logs.
- Let the logs cool before slicing to prevent crumbling.
- Use a serrated knife for clean, uniform slices.
- The cookies will firm up as they cool—don’t worry if they’re a little soft out of the oven.
Variations
- Chocolate-dipped: Once cooled, dip half in melted white or dark chocolate.
- Nutty chai: Stir in ½ cup of chopped almonds, pistachios, or pecans for texture.
- Sweeter spice: Add 2–3 tablespoons of brown sugar for a deeper molasses note.
FAQs
Yes! Store in an airtight container or freeze for up to 3 months. Toast briefly in the oven to bring back the crunch.
Yes! You can make the dough a day in advance. Wrap tightly and refrigerate—just let it sit at room temp for 10–15 minutes before shaping and baking.
Other Delicious Biscotti Recipes
Chai Biscotti Recipe
Ingredients
- 1 cup Sugar
- 1/2 cup Butter unsalted, melted
- 1 1/2 tsp Vanilla extract
- 3 Eggs large
- 2 3/4 cup All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Kosher salt
- 2 tsp Ground cinnamon
- 1 tsp Ground cardamon
- 1 1/2 tsp Ground ginger
- 1/2 tsp Ground allspice
- 1/2 tsp Ground cloves
- 1/2 tsp Fresh ground nutmeg
- 1/4 tsp Ground black pepper
Chocolate Drizzle
- 4 ounces White chocolate
- 4 ounces Semi-sweet chocolate
Instructions
- Preheat the oven to 350F.
- In a medium bowl, whisk together the flour, baking powder, kosher salt, and spices until well combined. Set aside.2 3/4 cup All-purpose flour, 2 tsp Baking powder, 1/2 tsp Kosher salt, 2 tsp Ground cinnamon, 1 tsp Ground cardamon, 1 1/2 tsp Ground ginger, 1/2 tsp Ground allspice, 1/2 tsp Ground cloves, 1/2 tsp Fresh ground nutmeg, 1/4 tsp Ground black pepper
- In a large bowl, stir together sugar, butter, and vanilla extract. Add eggs and mix to combine. Add the flour mixture 1/3 at a time to the butter/egg mixture and stir until just combined.1 cup Sugar, 1/2 cup Butter, 1 1/2 tsp Vanilla extract, 3 Eggs
- Dampen your hands and shape dough into 2 4″x10″ logs on a parchment-lined baking sheet. Beat the egg with the teaspoon of water. Brush on the egg wash.
- Bake about 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack and cool for 5-10 minutes, or cool enough to handle.
- Using a very sharp, serrated knife, cut the logs into 3/4-inch slices and arrange on the baking sheet, cut side down.
- Bake biscotti again for 5-10 minutes. Remove from the oven, turn each piece over to the other cut side, and bake another 5-10 minutes until golden and crispy. Watch them closely if your oven runs hot; they will burn quickly. Transfer to a wire rack to cool completely.
- Melt the chocolate chips in separate zip-lock bags in the microwave at 30-second intervals until almost completely melted. Squish it around in the bag until smooth, cut a tiny bit off one corner, and drizzle. Allow the chocolate to set up completely before storing.