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.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Tea Time

Servings 12

Calories 150 kcal

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.

Baking and tasting these Espresso Chai Cookies reminds me how delicious combining opposites can be. Whether it’s a cold afternoon or a lively gathering, they add a touch of unexpected warmth and sophistication. I hope your kitchen fills with the rich aroma that makes every bite a small celebration.

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Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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