Tuesday, December 31, 2013

Chai Spiced Biscotti with Cranberries and Almonds

Having two weeks off of work is pretty awesome. I've spent my Christmas break having lazy mornings of sipping coffee in bed and enjoying a good magazine. And of course with so much free time, I've been doing a bit of baking! 
I have recently become pretty obsessed with drinking Chai tea, so it became the inspiration for this Chai Biscotti. The texture is crisp and crunchy with spice from the ginger and a hint of sweetness from the cranberries.

This is my first attempt at making biscotti and it definitely will not be my last! It's super easy and the perfect little snack with a big cup of hot tea.

Chai Spiced Biscotti with Cranberries and Almonds
Recipe adapted from Katrina's Kitchen
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 tsp ginger
1 tsp cardamom
1/4 tsp nutmeg
1 tsp ground chai tea leaves
1/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1/2 cup dried cranberries
1/4 cup slivered almonds


  • In a large bowl, stir together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom. Whisk in the 1 tsp of ground chai tea leaves. 
  • In a stand mixer, cream butter and sugar. Add eggs and vanilla. Continue to beat in mixer for 3-4 minutes, scraping down the sides of the bowl.
  • Beat in all the dry ingredients. Stop the mixer and stir in the cranberries and almonds. The dough will be slightly stiff and sticky. Cover and chill dough for about an hour. 
  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  • Turn the dough out onto a lightly floured surface, and knead 7 or 8 times. Divide dough in half. Roll each loaf into a log and then flatten into a mounded shape on the baking sheet. The logs should be roughly 1 1/2 inches wide and 10 inches long, and spaced a few inches apart on the baking sheet.
  • Bake for 25 minutes, until lightly browned.
  • Remove from oven and let cool 20 minutes. Reduce the oven temperature to 325 degrees.
  • With a sharp serrated knife, slice diagonally into ½ inch thick slices. Place cut side down on parchment paper and bake again for 12-15 minutes. Turn slices over and bake another 12-15 more minutes or until the slices are crisp around the edges and golden brown.

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