Glazed Chai Spiced Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: cookies

Calories: 185kcal

Author: Lord Byron's Kitchen

Imagine it's a cold, blustery day in December and you're home alone sitting in your favourite armchair. Except for the howling wind, the house is completely quiet making it the perfect time for you to read a good book while the lights on the tree twinkle softly. Only one thing could make this day better and it's my Glazed Chai Spiced Biscotti served with a piping hot cup of tea!

Print Recipe

Ingredients

For the Chai Spice Blend:

3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cardmom
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves

For the Biscotti:

6 tablespoons butter, melted
2/3 cup sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all purpose flour

For the Glaze:

1 1/2 cups confectioner's sugar
2 tablespoons milk

Instructions

Measure all of the spices for the chai spice blend into a bowl and whisk to combine. Set aside.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.
Next, add the eggs and beat them into the batter until well mixed.
Now, add the flour and 1/3rd of the chai spice blend. Beat in until just combined. The dough will be sticky.
Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
Form the log into a rectangle shape that is roughly 2-3" wide and 16" long.
Bake for 30 minutes. Remove the biscotti from the oven and place the baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
Place slices back onto the baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 10 minutes.
Remove from the oven. Carefully turn the cookies over and bake for another 10 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
Once cool, in a bowl, whisk together the confectioner's sugar and milk until smooth. Drizzle the glaze over the biscotti and immediately sprinkle over the remaining chai spice blend. Allow the glaze to firm and harden.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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