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.
Servings: 24
Calories: 181kcal
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.
Notes
Keep in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Nutrition
Calories: 181kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 92mg | Potassium: 103mg | Fiber: 1g | Sugar: 13g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg