Chai Biscotti Recipe

5 from 1 vote

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

Prep Time15

Cook Time1 15

Course: Cookie, Dessert

Cuisine: Italian

Servings:

Calories: 129kcal

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.

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