These are a drier biscotti, but are wonderful with hot chocolate or tea.
Ingredients
- 1 1/2 c flour
- 1/2 c soft white wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger or very thinly sliced candied ginger to taste
- 1/2 tsp ground nutmeg or ground cardomon
- 1/2 tsp ground allspice optional
- 1/4 tsp ground cloves
- 3 Tbl dry chai tea latte mix divided
- 2 eggs
- 2 Tbl melted coconut oil
- 1/2 c sugar
- 1 tsp vanilla extract
- 1/4 c molasses
Vanilla Bean Glaze (Optional)
- 3/4 c powdered sugar
- 1 1/2 Tbl milk
- 1/2 tsp vanilla extract
- 1/4 tsp powdered chai blend optional
Servings: dozen
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl, mix together dry ingredients.
- In a separate bowl lightly beat eggs, then add wet ingredients.
- Pour wet ingredients into dry and mix well.
- The batter will be very sticky.
- Lightly knead dough on floured surface, adding more 2-3 Tbl flour as needed.
- Once dough is workable, separate into two equal sections.
- Roll each into a log, rolling in more flour if needed.
- Place on baking sheet and lightly pat down so that thickness is even throughout each.
- Rub chai tea latte mix onto outside of sections and lightly press to adhere.
- Bake at 350°F for about 15 minutes, then remove.
- Using serrated knife, cut each log into 3/4-inch strips diagonally, then place each cookie onto its side.
- Bake for an additional 10 to 12 minutes, flipping cookies half way.
- Edges will be brown.
- Let cool on the baking sheet.
- Biscotti will crisp up as they cool.
Optional Glaze
- Mix all glaze ingredients in small bowl until sugar is incorporated.
- Add additional milk as needed; glaze should be on the thick side.
- Drizzle glaze over cooled cookies.
- Allow glaze to dry.
- Store in an airtight container.
Recipe Notes
Recipe adapted from https://www.mysequinedlife.com/mini-gingerbread-chai-biscotti/
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