Vanilla Chai Biscotti

Here we are—Christmas time again, when the year winds down and the kitchen fills with the kinds of traditions that matter. I always close out the year with a batch of homemade biscotti, and this year I decided to change things up just a bit. Keep reading along for this recipe—it’s the kind you’ll come back to year after year, Even though we are empty nesting the holidays call for something familiar, comforting, and made by hand.

Vanilla Chai Biscotti with dark chocolate tips or drizzle and.a sprinkle of turbinado sugar.

Ingredients:

6 tbsp of Butter ( salted or unsalted will work )

2/3 C Sugar

1/2 tsp Salt

3 tsp Vanilla

1/4 tsp Almond Extract (optional)

1 1/2 tsp Baking Powder

1 tbsp Chai Spice

2 Eggs

2 C APF (All Purpose Flour)

Turbinado Sugar to sprinkle on top

3/4 C Dark Chocolate Chips

1 tbsp Coconut Oil

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Pre heat oven to 350 and line a large 18x13 baking sheet with parchment paper and a little cooking spray.

In a stand mixer, beat the butter, sugar, vanilla, almond extract until smooth and creamy.

Whisk together in a medium size bowl, your APF, chai spice and baking powder.

Add one egg at a time to your stand mixer, lower the speed and add your flour mixture until smooth. Dough will be a little sticky.

Next divide your dough in half and place on the baking sheet. Roll and shape each half into a 9 1/2 x 2” logs then flatten and straighten the logs. Press a little turbinado on the top of each.

Bake for 25 minutes.

Using a spray bottle with room temperature water, spray lightly on the top and sides of each log. Let it rest for ~5 minutes. Lower oven temperature to 325 degrees.

With a big sharp knife, slice the log crosswise ~1/2 to 3/4” slices. ( be sure to cut straight down for even baking ) Keep it on its edge and put back in the oven for 25 minutes.

Remove from oven and place on a cooling rack. While they are cooling make your dark chocolate drizzle.

In a double boiler or like me, a glass measuring cup and a sauce pan filled 3/4 the way with simmering hot water. Add your chips and your coconut oil to your measuring cup. Stir continuously until melted.

Lastly, dip the tips of the biscotti, drizzle on top or shoot cover the whole thing if you like in chocolate. Let cool and store in an airtight container. They will last a few weeks if you can resist.

If you give these a try, let me know what you think of them sign my guest book

ENJOY~

Jenn