Gingerbread Chai Biscotti
Servings
2dozen
Servings
2dozen
Ingredients
Vanilla Bean Glaze (Optional)
Instructions
  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, mix together dry ingredients.
  4. In a separate bowl lightly beat eggs, then add wet ingredients.
  5. Pour wet ingredients into dry and mix well.
  6. The batter will be very sticky.
  7. Lightly knead dough on floured surface, adding more 2-3 Tbl flour as needed.
  8. Once dough is workable, separate into two equal sections.
  9. Roll each into a log, rolling in more flour if needed.
  10. Place on baking sheet and lightly pat down so that thickness is even throughout each.
  11. Rub chai tea latte mix onto outside of sections and lightly press to adhere.
  12. Bake at 350°F for about 15 minutes, then remove.
  13. Using serrated knife, cut each log into 3/4-inch strips diagonally, then place each cookie onto its side.
  14. Bake for an additional 10 to 12 minutes, flipping cookies half way.
  15. Edges will be brown.
  16. Let cool on the baking sheet.
  17. Biscotti will crisp up as they cool.
Optional Glaze
  1. Mix all glaze ingredients in small bowl until sugar is incorporated.
  2. Add additional milk as needed; glaze should be on the thick side.
  3. Drizzle glaze over cooled cookies.
  4. Allow glaze to dry.
  5. Store in an airtight container.
Recipe Notes

Recipe adapted from https://www.mysequinedlife.com/mini-gingerbread-chai-biscotti/