Dessert

Spiced Chai Biscotti Recipe

ByNaomi Fletcher October 16, 2025October 16, 2025

Introduction

These Spiced Chai Biscotti bring the comforting flavors of chai tea into a crunchy, twice-baked cookie. Perfect for dipping into your morning coffee or afternoon tea, they offer a delightful blend of warming spices and aromatic black tea.

Four long, light brown biscotti with a rough texture and small dark bits inside are placed side by side on a white speckled round plate. Each biscotti is topped with small chopped nuts in a scattered pattern. The plate sits on a white marbled surface with some whole pecans, cardamom pods, and more chopped nuts scattered around casually. A cinnamon stick is partly visible near the top left corner, and a small white ramekin filled with chopped nuts is at the top right. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: 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.
Step 3: Pour the cooled tea into the melted butter, then whisk in the eggs and vanilla extract until the mixture is smooth and slightly frothy.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: Using a serrated knife, slice the cooled log into ½-inch thick biscotti slices and place them cut side down on the baking sheet.
Step 8: 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.
Step 9: Remove the biscotti from the oven and cool completely on a wire rack. They will become crunchier as they cool.
Step 10: Enjoy these spiced chai biscotti dipped in warm tea or coffee, or simply as a crunchy, aromatic treat on its own.

Tips & Variations

For a nutty crunch, fold in ½ cup chopped almonds or pistachios before shaping the dough.
Use your favorite black tea blend to customize the flavor; chai blends add extra spice, while Assam gives a richer taste.
If you prefer less caffeine, substitute black tea leaves with decaf tea or rooibos.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks to maintain their crispness. For longer storage, freeze them in a sealed bag for up to three months. Reheat by warming briefly in a low oven to refresh their crunch.

How to Serve

The image shows six long, thin biscotti strips with a golden brown color and a rough, crunchy texture placed on a silver cooling rack. The biscotti have visible bits of oats and sesame seeds on top, scattered unevenly. Around the rack, spices such as whole star anise, cinnamon sticks, black peppercorns, and cloves lay on a white marbled surface, adding a warm, rustic feel. There is also a small white bowl with a brown powder inside and a knife with some spice residue on the blade nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tea bags instead of loose tea leaves?

Yes, you can substitute about 4-5 black tea bags for the loose leaves. Steep them in hot water as directed, then remove before mixing with the other ingredients.

How do I keep biscotti crunchy instead of soft?

Biscotti become crunchy because of the double baking process. Make sure to fully cool the first bake before slicing, then bake the slices until they are golden and dry to achieve the classic crisp texture.