Chai Spice Biscotti
Infused with the inviting warmth of aromatic spices, these Chai Spice Biscotti are a delightful twist on the classic Italian cookie. Featuring a harmonious blend of cinnamon, cardamom, ginger, and cloves, each bite captures the essence of cozy chai tea in crispy, twice-baked perfection. Ideal for dunking in your morning coffee or afternoon tea, these biscotti are easy to prepare and customizable with optional chopped almonds for added crunch. With just 15 minutes of prep time, this recipe is perfect for home bakers looking to create a sophisticated treat that's as flavorful as it is irresistible. Whether you're hosting a tea party or simply indulging in a moment of daily bliss, these spiced biscotti are 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 Salt
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Unsalted butter, melted and cooled
- 0.5 cup Whole almonds (optional, roughly chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt until well combined.
In a separate bowl, beat the eggs, vanilla extract, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients and stir until a dough begins to form. If using, fold in the chopped almonds.
Lightly flour your hands and shape the dough into a flat, rectangular log about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
Bake for 25 minutes or until the log is firm and lightly golden. Remove from the oven and let it cool on the baking sheet for 10 minutes.
Lower the oven temperature to 325°F (160°C).
Transfer the cooled log to a cutting board and use a sharp serrated knife to slice it diagonally into 1/2-inch thick slices.
Arrange the slices cut-side down on the baking sheet, leaving space between each piece. Bake for 12–15 minutes, flip each biscotti, and bake for another 12–15 minutes, or until dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 153.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 281 mg | 22% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 834 mg | 18% | |
*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.
