Description
These Spiced Chai Biscotti combine the warm, aromatic flavors of cinnamon, ginger, and cardamom with robust black tea for a crispy, crunchy treat perfect for dipping in your favorite hot beverage. The twice-baked Italian cookies have a perfectly balanced spice profile that complements their delicate sweetness, making them an ideal snack to enjoy with tea or coffee.
Ingredients
Scale
Dry 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
Other Ingredients
- ½ cup black tea leaves (loosely packed)
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water (for steeping tea leaves)
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, ground cinnamon, ground ginger, ground cardamom, and salt until well combined.
- Steep Tea Leaves: Steep the black tea leaves in ½ cup of hot water for about 5 minutes to extract the flavor. After steeping, strain out the tea leaves using a fine mesh sieve and allow the tea to cool slightly.
- Mix Wet Ingredients: Pour the cooled tea into the melted unsalted butter, then whisk in the eggs and vanilla extract until the mixture is smooth and slightly frothy.
- Combine Wet and Dry: Create a well in the center of the dry ingredient mixture and pour in the wet ingredients. Using a spatula, fold everything together gently until a sticky dough forms.
- Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Transfer the log onto the prepared baking sheet.
- Initial Bake: Bake the dough 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 to set.
- Slice Biscotti: Using a serrated knife, slice the cooled log into ½-inch thick biscotti slices. Arrange the slices cut side down on the same baking sheet.
- Second Bake: Return the biscotti slices to the oven and bake for an additional 10-12 minutes until they become crispy and golden brown. Rotate the baking sheet halfway through the baking time to ensure even browning.
- Cool Completely: Remove the biscotti from the oven and transfer to a wire rack to cool completely. They will harden further as they cool, becoming perfectly crunchy.
- Serve and Enjoy: Enjoy these spiced chai biscotti by dipping them in warm tea or coffee, or savor them as a crunchy, aromatic snack on their own.
Notes
- Use loose black tea leaves rather than tea bags for the best flavor infusion.
- Make sure the melted butter is not hot when mixing with eggs to prevent scrambling.
- Allow the biscotti to cool completely before storing to maintain crispness.
- Store in an airtight container at room temperature; biscotti stay fresh up to two weeks.
- Customize the spice levels by adjusting cinnamon, ginger, or cardamom according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: chai biscotti, spiced biscotti, Italian cookies, crunchy biscotti, cinnamon ginger cookies, cardamom cookies, tea cookies, twice baked cookies
