We’re halfway through January and I’m finally here with the first recipe of 2022 – chai biscotti!
It’s been a…rough…start to the year and the constants for me have been endless cups of chai with oat milk and baking as many chai recipes as I can think of. I’ve got 4 more chai recipes coming up over the next few weeks so it looks like my chai obsession is here to stay.
These chai biscotti are made with my homemade chai spice mix, giving them the warm, comforting chai feeling we all know and love. They’ve also got the classic biscotti crunch, which makes them perfect for dunking in a fresh cup of chai tea.
I said before I’ve been on a chai & oat milk kick. That’s all thanks to one of my friends, who told me I should switch up my tea drinking a little and try his favourite combination of Tazo Chai and Oatly oat milk. I’ll admit, I was a little skeptical at first, but now I’m obsessed. He gets major points for this idea.
I’m almost out of my chai spice mix so I’m going to need to whip up some more if I’m going to make these again. And I’m going to make these again. If you want to make your own chai spice mix, this is what you need to combine:
- 2 tsp. ground cardamom
- 2 tsp. allspice
- 2 tsp. ground nutmeg
- 2 tsp. ground cloves
- 6 tsp. cinnamon
- 4 tsp. ground ginger
You can also add some black pepper, but I prefer it without it. Once you’ve made that mix, you’re good to go on your chai baking journey. Unless you feel like challenging yourself with my chai macarons, I recommend starting with these biscotti.
Chai Biscotti
Ingredients
- 1/3 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsp. chai spice
- 2 tsp. baking powder
- 1/2 tsp. salt
Directions
- Step 1 Preheat oven to 350°F. Grease and flour a baking sheet – set aside.
- Step 2 In a large bowl, cream together butter & brown sugar until light and fluffy. Beat in eggs and vanilla extract.
- Step 3 In a small bowl, combine flour, chai spice, baking powder, and salt. Stir into the creamed mixture until just blended.
- Step 4 Divide dough in half and form into long, flat loaves about 1/2″ tall and 12″ long. Place both loaves on prepared baking sheet, about 2″ apart and sprinkle with turbinado sugar.
- Step 5 Bake for 30 minutes, until a light golden brown. Remove from baking sheet and cool on wire rack for 5 minutes.
- Step 6 Using a serrated knife, cut into slices on a slight diagonal about 1/2″ wide. Put slices on baking sheet and bake for 15-20 minutes, turning over halfway through. Transfer to a wire rack to cool.
