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Chai Spice Biscotti

Yield 2 1/2 dozen (serving size: 1 biscotto).
No time to head to the local coffee shop for Chai tea this afternoon? No problem--just grab some of these tea-leaf-filled biscotti instead. They have a subtle flavor that sticks around long after the cookie is gone.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea 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

Nutrition Information

  • calories 83
  • caloriesfromfat 13 %
  • fat 1.2 g
  • satfat 0.3 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 1.9 g
  • carbohydrate 16.1 g
  • fiber 0.4 g
  • cholesterol 22 mg
  • iron 0.8 mg
  • sodium 40 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

  3. Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.