Chai Chocolate Chip Biscotti
Infused with the warm, aromatic spices of classic chai and studded with melty mini chocolate chips, Chai Chocolate Chip Biscotti is the perfect treat for your next coffee break or tea time. This delightful Italian-inspired cookie combines the comforting flavors of cinnamon, cardamom, ginger, and cloves with a subtle hint of black pepper for a unique twist. The twice-baked process ensures a satisfyingly crisp texture, ideal for dunking into your favorite hot beverage. Easy to prepare with just 15 minutes of prep time, this recipe yields 20 irresistible biscotti that can be stored for up to two weeks, making them perfect for gifting or everyday snacking. Whether you're a fan of chai spices or searching for a unique biscotti recipe, this chai-spiced variation is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
- 2 items large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 0.75 cup mini chocolate chips
- 1 tablespoon whole milk (optional, for egg wash)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, ginger, cloves, black pepper, and salt.
In a separate small bowl, whisk together the eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. The dough will be slightly sticky.
Fold the mini chocolate chips into the dough until evenly distributed.
Transfer the dough onto a lightly floured surface. Divide it into two equal portions.
Shape each portion into a rectangular log, approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.
For a shiny finish, optionally brush the tops of the logs with a mixture of 1 tablespoon of milk and 1 egg yolk.
Bake the logs in the preheated oven for 25-28 minutes, or until the tops are lightly golden and firm to the touch. Remove from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C). Using a serrated knife, slice the logs diagonally into 3/4-inch thick biscotti pieces.
Lay the slices cut side down on the same baking sheet. Return them to the oven and bake for 8-10 minutes, then flip the slices and bake for another 8-10 minutes or until the biscotti are dry and golden.
Remove from the oven and let the biscotti cool completely on a wire rack. They will continue to harden as they cool.
Store the biscotti in an airtight container at room temperature for up to two weeks. Enjoy!
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 466 mg | 156% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 384.8 g | 140% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 185.7 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 194 mg | 15% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
