These crunchy Spiced Chai Biscotti are perfect for dunking in warm beverages during the cold fall and winter months!
As autumn whispers in the air, our palates yearn for the warmth of spices. These Spiced Chai Biscotti are the ideal match for your favorite hot beverage. If you’ve ever enjoyed a chai latte on a cold day, imagine that comforting flavor infused in a biscuit perfect for dunking!
What are Biscotti?
Biscotti, (also known as cantucci) are a famous Italian cookie. Twice-baked, these oblong-shaped delights have a distinctive crunch that pairs perfectly with your favorite brew. Unlike most confections, biscotti skip dairy products like butter, sticking to the traditional recipe which primarily relies on large eggs.
Ingredients and Substitutions
- Chai Spice Blend - Craft your own chai spice mix to add an authentic touch. This blend is made with ground cinnamon, ginger, cardamom, allspice, cloves, and a hint of black pepper. If you’re pressed for time, a store-bought mix will also work!
- Flour - Use a kitchen scale to ensure you get the the perfect amount of all-purpose flour for your biscotti.
- Eggs - You'll need 3 large eggs for the main dough.
- Glaze - For the optional glaze, you will need powdered sugar, heavy cream (or milk), and a teaspoon of the chai spice blend.
- You will also need granulated sugar, salt, and baking powder.
How to Make Spiced Chai Biscotti
- Prepping the Chai Blend Using a spice grinder, blend your chai spices until fine and fragrant. Set this aside. You'll use part for the biscotti and some for the glaze.
- Creating the Wet Mixture In a large bowl with your electric mixer, blend the sugar and chai spices. Add the eggs, one at a time, making sure each is incorporated before adding the next.
- Combining Ingredients Slowly incorporate the sifted dry ingredients. The dough should be thick.
- Chill and Shape Once combined, cover and chill the dough for at least 30 minutes. Preheat your oven to 165°C (325F) and line a baking tray with parchment paper. Divide your dough into two and shape each half into logs on the baking sheet with parchment paper. If the dough becomes tacky, a sprinkle of flour will do the trick.
- The First Bake Bake these beauties for about 35 minutes. Once lightly golden, transfer them to a wire rack to cool for about 10-15 minutes.
- Slice and Second Bake Moving our logs to a cutting board, slice them diagonally into ½-¾-inch thick slices. Lay these out on your cookie sheet, sliced side facing up, and pop them back in the oven. This second time around, bake them for another 15-25 minutes until they reach that iconic biscotti golden brown. Note: Biscotti will be soft when out of the oven. Transfer to a cooling rack to cool completely before glazing. Biscotti will harden as they cool.
- Glazing and Setting Finally, once they’ve cooled, drizzle over your creamy chai glaze. Allow this to set before diving in!
To make the glaze, mix powdered sugar with 1 teaspoon chai blend. Add heavy cream/milk until desired consistency is reached and drizzle over biscotti. Allow glaze to set and serve!
Tips and Variations
- Make sure each egg is fully blended before adding the next.
- Use cooking spray on your knife for seamless slicing.
- For a twist, try dipping your biscotti in melted white chocolate.
- If the dough is too sticky, sprinkle some flour before forming into a log.
- You can add your favourite nuts, such as almonds, pecans, or hazelnuts (coarsely crushed) or even raisins or other dried fruit to the biscotti dough mixture - the options are endless!
Biscotti are perfect to batch bake and make ahead. Make sure biscotti are completely cooled and store in a glass jar at room temperature. These will keep well for 7 to 10 days.
The biscotti dough can also be made ahead and chilled overnight. Alternatively, you can shape the dough into a log and freeze (in a freezer-safe bag) for up to 3 months.
After the first bake, biscotti logs should be firm on the outside and lightly golden.
The second baking is what makes biscotti hard and dry. The edges should be golden brown. If you prefer softer biscotti, you can bake them for less time. However, to be perfect for dunking, biscotti should be baked enough until crunchy. Although they may feel soft when straight out of the oven, biscotti will harden as they cool (just like traditional cookies).
Other Recipes you May Like
Spiced Chai Biscotti
Chai Spice Blend
- 2 tsp. ground cinnamon
- ¾ tsp. ground ginger
- ½ tsp. ground cardamom
- ¼ tsp. allspice
- ¼ tsp. ground cloves
- ⅛ tsp. ground black pepper
- 200 g granulated sugar 1 cup
- 2 tsp. chai blend (store-bought or homemade)
- 3 medium-sized eggs
- 250 g all-purpose flour 2 cups
- 1½ tsp. baking powder
- ¼ tsp. salt
- 3 tbsp. powdered sugar or icing sugar
- 1 tsp. chai blend (store-bought or homemade)
- 1-3 tsp. heavy cream or milk
- Mix chai blend ingredients in a medium-sized bowl and set aside.
- In a medium-sized bowl, sift and mix flour, baking powder, and salt and set aside.
- Place sugar and 2 tsp. chai blend in a large bowl of a stand mixer fitted with with paddle attachment. Add eggs, one by one, and mix on medium speed after each addition.
- Add dry ingredients and mix on medium speed until just combined. Dough should be thick and sticky. If using, fold in crushed nuts or raisins using a spatula.
- Cover and chill dough for at least 30 minutes (up to overnight).
- In the meantime, preheat the oven to 165°C (325F). Line a large baking sheet with parchment paper.
- Scoop half the dough mixture onto one side of the lined baking sheet. Form the dough in the shape of a log. If dough is too sticky, sprinkle with some flour until manageable. Repeat with the remaining mixture to form an equal-sized log on the other side of the baking sheet.
- Bake in a preheated oven for 35 minutes (until lightly golden). Bring out of the oven and allow to cool for around 10-15 minutes.
- Place baked logs onto a cutting board. Slice the logs in a sawing motion (straight or diagonally) into ½-¾ inch thick biscotti.
- Transfer the sliced biscotti, sliced side up, back onto lined baking sheet. Bake for another 15-25 minutes until dried and centers are slightly golden brown.
- Transfer to a cooling rack to cool completely before glazing. Biscotti will harden as they cool.
- To make the glaze: Mix powdered sugar and chai blend. Stir in heavy cream/milk until desired consistency is reached. Drizzle over cooled biscotti. Allow to set and serve.