chai biscotti

In baking, culinary experiments, desserts, snacks, sweet treats on 11.14.11 at 4:34 pm

i heart chai. and with the chilly winter soon approaching, it’s the perfect time to steep a hot cup of tea, pull out my favorite pair of sock monkey mittens and find some cozy recipes to warm things up on snowy days.

i’ve been reading in the food blogosphere about just how easy it is to bake your own homemade biscotti. baking is not really my forté — perhaps because it typically requires precise measurements of ingredients and following recipes to a ‘T’. i’m all about kitchen improv, so my baking can be hit-or-miss. i guess you could say that i take a more guided approach when baking, looking to seasoned bakers for how-to’s and advice. inspired by the biscotti queen — fellow food blogger linda at savoring every bite — i embarked on my chai-infused biscotti experiment! here’s how…

– pre-heat oven to 350F

the dry ingredients:
whisk together the following ingredients in a medium prep bowl
– 2 cups all-purpose flour
– 1/2 cup whole-wheat flour
– 1.5 tsp baking powder
– 1/2 tsp salt

the batter:
mix together the following ingredients with a stand mixer until well combined
– 1/2 cup sugar
– 1/2 cup (1 stick) unsalted butter (at room temperature)

(tip: when mixing the batter, i realized that i had no sugar in my pantry that day. so i substituted the sugar with ground cinnamon instead. it worked alright, but it did add a strong cinnamon flavour to the biscotti. my preference would be to use sugar instead of cinnamon in this recipe next time.)

– add 2 large eggs (beaten) to batter
– add 1 tsp pure vanilla

– once eggs and vanilla are mixed into the batter, gradually add the dry ingredients mixture to the bowl.
– sprinkle 3 tbsp chai tea (loose tea)
– add 1.5 tsp ground ginger (reduce amount if you’re not a big fan of ginger)
– mix the ingredients together until well combined
– add 1/2 cup water (optional, if your batter is drying out too much)

bake the biscotti:
– lightly dust your hands with flour before handling the dough
– divvy dough into two long logs on a baking sheet lined with cooking parchment paper
– bake biscotti logs on baking sheet at 350F for approx 25min or until lightly toasted
– remove from oven & allow to cool on rack for 10min

– reduce oven temperature to 325F

– move the biscotti logs onto a cutting board
– slice logs evenly on the diagonal
– place the biscotti slices onto the lined baking sheet
– bake biscotti slices for approx 15-20min at 325F
– remove from oven & allow to cool completely



food styling:
– store in an airtight container
– perfect for dipping with a warm cup of tea or a glass of your fave red wine

adapted from savoring every bite

  1. I love biscotti. I really like chai. I think I’d really love these!


  2. I think I could smell them from here! What is so funny is that your cutting board and knife look just like mine!! Glad you tried this out, they look great!


  3. All of these biscotti recipes are killing me lately. I have to just do it. I don’t know why I fear them so much. :)


  4. I love chai and the idea of using it in biscotti is just brilliant


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