Chai Biscotti

Amethyst · December 19, 2025, 11:32am

Chai Biscotti

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield: 58 biscotti

Ingredients:

⅓ cup vegetable oil
3 large eggs
1 cup sugar
3 ¼ cup all-purpose flour
1 tbsp baking powder
1 ¼ teaspoon ground cinnamon, plus additional for dusting, optional
1 teaspoon ground ginger
¾ teaspoon cardamom
½ teaspoon ground cloves
½ teaspoon allspice
¼ teaspoon white pepper
1 ⅓ cups white chocolate chips. Enough chocolate to dip 30 cookies. *See Note.

Directions:

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a large mixing bowl, beat together oil, eggs, and sugar until combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom, cloves, allspice, and white pepper. Gradually add the flour mixture to the wet mixture until a stiff dough forms.

Divide the dough in half. On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 16 inches). Place the logs on one of the prepared baking sheets. Use your hand to pat down the dough until it is 1/2 an inch thick.

Bake for 25 minutes. Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). Transfer one of the logs to the second prepared baking sheet, and use a serrated knife to cut each of them into 1/2 inch thick slices.

Flip the biscotti slices on their side with one cut end up and one cut end down. Return to the oven and bake for 5 – 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened.

Allow to cool completely before dipping (or drizzling) in melted chocolate.

Prepare a work surface or room-temperature cookie sheet(s) with a sheet of parchment.

In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. Stir well, and heat only for additional 10-second increments, stirring vigorously in between until chocolate is melted and completely smooth. Be cautious when melting the chocolate as it can seize very easily if it’s been overheated, and you will not be able to “fix” it, but will have to start over.

Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Immediately sprinkle a small amount of cinnamon over the chocolate, if desired.

Notes:

I only chose to dip 30 of the cookies in the chocolate because I wanted some of them left plain. If you choose to dip them all, increase the amount of chocolate chips to 2 1/3 cups.

Also, I did notice as I was dipping the cookies that some small crumbs were being left in the chocolate, so if this will be a bother, I think a better option would be to drizzle them with the chocolate. If you choose to do this, increase the amount of chocolate chips to 2 cups. Put the melted chocolate into a resealable sandwich bag and cut a small piece off one corner. Use that to drizzle the chocolate over all of the biscotti and then immediately sprinkle with additional cinnamon.

Store biscotti in an airtight container at room temperature. Enjoy within 2 weeks of baking for the best taste.

Recipe Variations:

While Chia Biscotti is delicious on its own, you can also get creative and add extra flavors or ingredients to make it even more delightful. Here are a few ideas:

Drizzle the white chocolate over the top instead of dipping, or use dark chocolate instead!

Add a teaspoon of freshly grated orange zest to give your biscotti a citrusy twist.

Sprinkle some coarse sugar or sliced almonds on top of the biscotti before baking for an extra crunchy biscotti!

FAQs:

How do I store Chai Biscotti?

To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature for up to two weeks. If you want to extend their shelf life, you can freeze them for up to three months.
Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. However, the texture and flavor may vary slightly.

Nutritional Facts:

Recipe courtesy of 365 Daily.com