Chai biscotti

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The good thing about biscotti is that you can make a lot of them without the work of having to rolll and shape or cut out individual cookies with cutters. Of course, you still have to slice the log of biscotti, but with an electric carving knife, it's a breeze! We use a Cuisinart knife from Amazon. It's the kind of knife you would use to carve your Sunday roast, except we seem to use it almost exclusively for biscotti. Cutting the biscotti is fast with an electric knife and I find they are less likely to break as you go this way. The white chocolate chips in these biscotti will inevitably caramelize in the oven given the amount of time that these cookies spend baking. This is a good thing. Trust me.

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Chai biscotti

A recipe for chai spice biscotti flavoured with anise and white chocolate.

Course Dessert

Cuisine Italian

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings dozen cookies

Calories 110kcal

Author Janice

Ingredients

115 grams unsalted butter ½ cup, room temperature
200 grams granulated sugar 1 cup
2 large egg(s)
1 teaspoon pure vanilla extract
312 grams bleached all-purpose flour 2 ½ cups
2 teaspoon baking powder
1 tablespoon ground cinnamon
2 teaspoon anise seed
2 teaspoon ground cardamom
2 teaspoon ground ginger
¼ teaspoon Diamond Crystal fine kosher salt
1 pinch ground cloves
225 grams white chocolate chips 1 bag

Instructions

Preheat the oven to 325ºF.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar until it is light and fluffy. Add the eggs, one at a time, scraping the bowl as needed and mixing well between each addition. Add the vanilla and mix again.
In a separate bowl, whisk together the flour, the spices and the salt.
Add the whisked dry ingredients and mix on low to combine. Add the chocolate chips when the last of the flour has almost disappeared into the dough.
Divide the mixture in 2 and pat it out into 12-inch slightly flattened logs on a parchment-lined baking sheet. Bake for 30 minutes at 325ºF.
Transfer the baking sheet to a rack and let the cookie logs cool for 10 minutes, then slice into ¼-inch thick cookies. Meanwhile, drop the oven temperature down to 300ªF.
Transfer back to parchment-lined sheet (you might need to split the cookies between two sheets) laying them flat. Bake again at 300ºF for 30 minutes more. Rotate the pans and watch that the cookies don't get too dark.

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