Chai Biscotti

Name: Chai Biscotti Recipe
Prep time: 15 min
Cook time: 75 min
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

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.

Ingredients needed to make chai biscotti.

How To Make This Delicious Chai Biscotti

In a medium bowl, whisk together the flour, baking powder, salt, and all the spices. Set aside. In a large bowl, stir together the sugar, melted butter, and vanilla extract.

Dry ingredients being mixed in a stainless steel bowl.

An butter and sugar mixture mixed in a glass bowl.

Add the eggs and mix until the mixture is smooth.

Eggs added to a sugar butter mixture in a glass bowl.

Egg, butter, and sugar mixture in a glass bowl.

Gradually add the flour mixture to the wet ingredients, 1/3 at a time, stirring until just combined. The dough will be sticky. Dampen your hands to help shape it.

Flour added to a butter egg mixture in a glass bowl.

Divide the dough in half and shape each half into two 4″ x 10″ logs on the prepared baking sheet. Brush tops with egg wash if desired.

Chai biscotti dough shaped into loaves on a baking sheet.

Bake for 30–35 minutes until the logs are golden and set. Remove from oven and let cool for 10–15 minutes.

Baked chai biscotti loaves on a baking sheet.

Using a serrated knife, slice each log into 3/4-inch thick pieces. Place back onto the baking sheet. Bake again for 25-30 minutes until crisp. Transfer to a wire rack to cool completely.

Optionally, in a microwave-safe bowl, melt white chocolate chips and/or semi-sweet chocolate chips. Drizzle the melted chocolate over the biscotti. Allow chocolate to fully harden before storing.

Adding a chocolate drizzle to the chai biscotti.

Chai biscotti with a chocolate drizzle on a wire rack.

Serve and enjoy!

Chai biscotti on a dark plate with coffee.

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

Can I freeze them?

Yes! Store in an airtight container or freeze for up to 3 months. Toast briefly in the oven to bring back the crunch.

Can I make the dough ahead of time?

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

Spiced Apple Cider Biscotti

Slices of cranberry pistachio biscotti on a dark plate.

White Chocolate Cranberry Pistachio Biscotti

Pumpkin Spice Latte Biscotti

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Chai Biscotti Recipe

Boldly spiced and perfectly crisp, this Chai Biscotti recipe is made for dunking. A cozy blend of chai spices makes every bite irresistible.

5 from 1 vote

Print Pin Rate

Course: Cookie, Dessert

Cuisine: Italian

Prep Time: 15

Cook Time: 1 15

Servings:

Calories: 129kcal

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

Spices

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

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.
Reduce the heat to 300F.
Bake about 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack and cool for 10-15 minutes, 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 25-30 minutes.
Transfer to a wire rack to cool completely.

Notes

Keep in an airtight container at room temp for up to 2 weeks or freeze for up to 3 months.

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