Chai Spice Biscotti Recipes

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CHAI SPICE BISCOTTI



Chai Spice Biscotti image

Make and share this Chai Spice Biscotti recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 10

2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose chai spice tea (about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon orange juice
3 eggs

Steps:

  • Combine flour, sugar and spices in a large bowl.
  • Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
  • Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness.
  • Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack.
  • Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.

CHAI SPICE BISCOTTI



CHAI SPICE BISCOTTI image

Categories     Cookies     Dessert     Bake

Yield 2 1/2 dozen

Number Of Ingredients 11

2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
3 large eggs
Cooking spray

Steps:

  • Preheat oven to 350°. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

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