Every time I bake these, I remember spicy chai mornings and espresso shots at dawn. They’re perfect for those days when you crave something familiar yet exciting, a treat that defies convention. And honestly, sharing them makes every kitchen adventure even sweeter.
Spiced Chai Biscotti
These biscotti are oven-baked twice to achieve a crisp, crunchy texture. They incorporate aromatic spices like cinnamon, cardamom, and ginger, along with warm black tea and sugar, resulting in a flavorful, golden-brown treat that’s perfect for dipping into coffee or tea.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- ½ cup black tea leaves loosely packed
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the sifted flour, sugar, cinnamon, ginger, cardamom, and salt until well combined.
- Steep the black tea leaves in ½ cup hot water for about 5 minutes, then strain out the leaves and allow the tea to cool slightly.
- Pour the cooled tea into the melted butter, then whisk in the eggs and vanilla extract until the mixture is smooth and slightly frothy.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Fold everything together gently with a spatula until a sticky dough forms.
- Transfer the dough onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Place it on the prepared baking sheet.
- Bake the log for 20-25 minutes, until it is golden and firm to the touch. Remove from the oven and let it cool for 10 minutes.
- Using a serrated knife, slice the cooled log into ½-inch thick biscotti slices and place them cut side down on the baking sheet.
- Return the slices to the oven and bake for an additional 10-12 minutes, until crispy and golden brown. Rotate the sheet halfway through for even baking.
- Remove the biscotti from the oven and cool completely on a wire rack. They will become crunchier as they cool.
- Enjoy these spiced chai biscotti dipped in warm tea or coffee, or simply as a crunchy, aromatic treat on its own.
Notes
Store in an airtight container for up to a week for maximum crunch.
