Chai spice biscotti

Makes 30 to 35 cookies



2 1/4 cups
all-purpose flour
2 tsp
chai spice, see below
3/4 tsp
1 tsp
1/3 cup
unsalted butter, at room temperature

For chai spice

2 tsp
ground ginger
1 tsp
ground black peppercorns
1 tsp
1 tsp
1/2 tsp
1/8 tsp
whole cloves

For icing

3/4 cup
2 tsp
2 tsp


  • PREHEAT oven to 325F. Line a large baking sheet with parchment.
  • STIR flour with ground chai spice, baking powder and salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time. Stir in flour mixture until combined. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
  • BAKE  in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min.
  • STIR icing sugar with ground chai spice and water until smooth. Drizzle over tops of cooled biscotti. Let stand until icing is firm.
  • STORE in an airtight container up to 1 week or freeze up to 1 month.
  • Chai spice: Combine 2 tsp ground ginger with 1 tsp each black peppercorns, ground cinnamon and ground cardamom, 1/2 tsp coriander seeds, 1/8 tsp grated nutmeg and 2 whole cloves in a spice grinder. Grind well.
  • Visit our Holiday Cookies page for 160 recipes



Baking tip: Creaming butter and sugar

Recipe Collections
Latest Recipes