These crunchy Spiced Chai Biscotti are perfect for dunking in warm beverages during the cold fall and winter months!
Biscotti are incredibly simple to make at home and can be customized in so many ways! I recently noticed that I only had one biscotti recipe on the blog so far (Pistachio Lemon Biscotti) and since we're well into fall now, I just had to adapt this perfect-for-dunking treat using autumn flavors and spices!
These Spiced Chai Biscotti smell and taste of fall! If anything, fall and winter months are there to enjoy warm drinks. And these chai biscotti are the perfect pairing to warm winter drinks!
Making biscotti (or cantucci) requires a few basic pantry ingredients, no special preparation techniques, and less than 2 hours of your time from start to finish. These Spiced Chai Biscotti are made using a homemade chai blend, but you can also use store-bought chai which will save you even more time. Biscotti are perfect for making-ahead and they keep well for several days.
What are Biscotti?
Biscotti (also known as cantucci) are a type of biscuit originating from Italy. They are traditionally oblong-shaped and are baked twice. Biscotti have a dry and crunchy texture and are perfect for dunking in coffee, tea, or other hot beverages.
Interestingly, and contrary to most other baked goods, biscotti are traditionally made with eggs and do not contain oil or butter. This recipe follows the traditional biscotti recipe and requires no butter or oil.
Ingredients and Substitions
Chai Spice Blend - This recipe includes a simple homemade chai spice blend which is used both in the biscuit mixture and for the glaze. For this blend, you will need the following ground spices: cinnamon, ginger, cardamom, allspice, cloves, and black pepper. Alternatively, you can also use store-bought chai spice blend.
Flour - All-purpose flour is perfect for cantucci. Ideally, weigh your ingredients using digital kitchen scales for accuracy.
Eggs - You will need 3 medium-sized eggs.
Sugar - Granulated sugar works best for biscotti.
Baking Powder - leavening agent.
Salt - to balance the sweetness.
Other fillings - I did not include other filling ingredients for these biscotti. Traditionally, biscotti contain coarsely crushed nuts (such as almonds, hazelnuts, pistachio, or pecans) and/or raisins. Feel free to add these to your liking.
Glaze - For the optional glaze, you will need powdered sugar, heavy cream (or milk), and a teaspoon of the chai spice blend.
How to Make Spiced Chai Biscotti
- Make the Chai Blend
Mix ground cinnamon, ginger, allspice, cardamom, cloves, and black pepper in a small bowl and set aside. You will use some of this blend in the biscotti dough and some in the glaze.
- Make the Dough
To make the dough, place sugar and 2 teaspoons of the chai blend in a large mixing bowl of a stand mixer fitted with the paddle attachment (you can also use a handheld mixer). Add eggs, one by one, and mix well (1-2 minutes) after each addition. Add the remaining sifted dry ingredients (flour, baking powder, and salt) and mix until just combined. Fold in any other remaining ingredients (such as crushed nuts or raisins) using a spatula. The dough should be thick.
- Chill the Dough
Cover and chill the dough for at least 30 minutes (or up to overnight). In the meantime, preheat the oven to 165°C (325F) and line a large baking sheet with parchment paper.
- Form into Log and First Bake
Divide the dough into two portions. Form each piece of dough into a log/roll onto the baking sheet with parchment paper.
Note: You might need to dust the top of the dough lighlty with flour to prevent it from sticking when forming into a log.
Bake in a preheated oven for 35 minutes. The logs should be lightly golden brown.
- Cool and Slice
Allow the logs to cool for 10-15 minutes. Then, place the logs onto a cutting board and slice them using a sharp/serrated knife into ½-¾ inch thick biscotti.
Note: Biscotti can be sliced straight or diagonally.
- Second Bake
Transfer sliced biscotti (sliced size facing up) back onto baking sheet with parchment paper and bake for another 15-25 minutes (same oven temperature) until biscotti have dried and the edges are 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.
- Glaze and Serve
Once the biscotti have cooled, drizzle with glaze.
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
- Add eggs one by one and beat well after each addition (around 1-2 minutes on medium speed).
- Do not skip the chilling step!
- Weigh your flour using digital kitchen scales for accuracy.
- If the dough is too sticky, sprinkle some flour before forming into a log.
- For longer biscotti, slice the logs in a diagonal manner. For shorter ones, slice straight across.
- 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!
- You can make a double portion of glaze and dip the biscotti in glaze to cover them half-way. Or, can dip biscotti in melted chocolate and top with crushed nuts.
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.