Chai Spice Biscotti

Chai Spice Biscotti

When Grace from A Southern Grace announced a new food blog event, A Cinnamon Celebration, I immediately said, “I’m in!” I, in no way, felt hampered by the fact that I don’t bake. I bake bread, but other things like why I don’t bake pies and cakes, they never work for me. About the only kind of sweet baking that works for me is biscotti. Why? Because it is..one, so easy…and two, it has such minimal expectations associated with it. It’s supposed to be sort of dry, and hard, and crumbly. It doesn’t have to rise much, or stay moist, or do any of those other things that baked goods refuse to do for me. So, biscotti it is.

Chai Spice Biscotti
From Cooking Light November 2000
2 1/2 dozen

2 3/4 cups all-purpose
1 cup sugar
1 tablespoon loose Chai spice tea (about 3 bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
3 large eggs
cooking spray

Preheat oven to 350.

Spoon the flour into measuring cups, and level with a knife. Combine the flour and next 6 ingredients (through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture. Stirring until blended. The dough is very, very dry and crumbly. Turn the dough onto a floured surface and knead lightly 7 or 8 times. Divide the dough in half and shape each half into an 8 inch long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray (I used parchment paper); flatten each roll to a 1-inch thickness.

Bake at 350 for 30 minutes. Remove the rolls from the baking sheet and allow to cool for 10 minutes on a wire rack. Cut each roll diagonally into about 15 1/2 inch slices. Place the slices, cut side down, on the baking sheet. Reduce the oven temp to 325 and bake for 10 minutes. Turn the cookies over and bake for another 10 minutes. Remove from sheet, cool completely on a wire rack.

These were so good! The dough, however, is extremely dry and crumbly. I just sort of mashed it all together and kept pressing all the crumbly bits back in. Next time I might add a bit of liquid, maybe some milk. But they came out wonderful, it isn’t completely necessary.

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Comments

  1. says

    I am SOOO not a baker as well, so I feel your pain! I just have a penchant for putting sweet things into savory dishes (aka butternut squash and sweet potatoes). For a self-proclaimed non-baker though these look pretty yummy.

  2. says

    I totally agree that biscotti is a non bakers dream baked item! I too make biscotti and it is so silly in it’s simplicity. I think I’ll make up a batch this morning. Your recipe looks really good. I wonder if I have chai tea left…… ;)

  3. says

    Mmmmm … biscotti! You know, I always pictured making biscotti as being difficult. You make it sound doable. YUM! Also, in answer to your question about the tomato orange soup, it’s the 14.5 oz cans of chopped tomatoes! Have a great Wednesday!

  4. says

    These look marvelous! I love to bake, and I adore new recipes. The fact that this recipe is Chai flavored ties the bow around it. Unfortunately, my apartment doesn’t have an oven, so I won’t be able to try it out until I move back to the U.S. I’ll be dreaming of it until then.