Warm up this season with a deliciously crunchy Chai Spiced Biscotti. Dipped in white chocolate these biscotti are perfectly spiced and everything nice!
We absolutely love this time of year. Baking just seems to be so much more enjoyable when we are making things for friends and family. We also use it as an excuse to warm the house, since my husband is not too keen on turning on the heat! Not only are these Chai Spiced Biscotti perfect for your oven warming expedition but the biscotti spices are warm and cozy.
Biscotti are a staple in our home. Growing up, if someone came over for coffee, you better have had a nice crunchy biscotti to go with it. It is an Italian thing. If you didn’t, you weren’t a true Italian.
While I love the traditional anise flavored Biscotti, these Chai Spiced Biscotti are a nice change. The flavors are warm and cozy, making you want to snuggle up with a flannel blanket and a warm cup of coffee.
They also make wonderful gifts. Package them up in a cute bag and bow and I can guarantee that your recipient will be happy!
Now I may seem crazy saying this, but we all know it is a busy time of year. Make sure to pin this recipe for when you begin planning your holiday cookie boxes. They are different and delicious. Hey, it’s never to early to start planning! Check out more of my favorite holiday cookies below the recipe. Enjoy!
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 cup of vegetable oil
- 1 cup of white sugar
- 3 eggs
- 3 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Chai Spice
- 1 tsp vanilla extract
- 1 cup chopped nuts almonds or pecans
- 1/2 melted white chocolate for dipping.
- Combine all spices in a bowl.
- Preheat your oven to 375 degrees.
- With a mixer, beat together oil and sugar.
- Add eggs and vanilla. Beat until combined.
- In a separate bowl combine flour, baking powder, salt, and chai spice.
- Add the dry ingredients to the wet ingredients and mix together.
- Stir in nuts.
- Dough will form into little balls once combined, which will result in a heavy dough.
- Compact mixture into two balls. Line two baking sheets.
- Press each dough ball out into a long rectangle about 1/2 in thick.
- Bake for 25-35 minutes, until tops have slightly puffed and goldened.
- Once they have finished cooking, remove from oven and allow to cool for 10 minutes.
- Once cooled, cut biscotti strips about 1 inch thick.
- Place on baking sheet and broil until golden, about 3 minutes.
- Turn the cookies over and broil the opposite side for another 3 minutes.
- While cookies are cooling, melt your white chocolate.
- Dip cookies halfway into chocolate and place on a lined cookie sheet.
- Allow chocolate to harden for 30 minutes before serving.
- Store in an airtight container for up to 1 week.
My personal favorite- Rugelach
Crumbly and fragile, with barely any spice flavor. I took a chance on a biscotti recipe with oil in it, but this is no good.