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If I’ve said it once, I’ve said it a thousand times. Nothing beats a hot beverage and crisp biscotti. To further explore my love for this twice baked cookie, I created this sweet cinnamon chai biscotti recipe. Spicy chai, sweet bursts of cinnamon, all in one crispy treat.

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Rules of Biscotti

The first rule of biscotti is, make sure your loaf is FULLY cooked after the first bake. This is the absolute most essential step in order to have the perfectly crisp biscotti texture.

And the second rule of biscotti is, dip that cookie in a HOT beverage. Seriously, do not spend hours of your life making these cookies and then eat it dry. Dip the sweet cinnamon chai biscotti into hot tea, hot coffee, or hot cocoa.

The dry, crisp cookie soaks up just the right amount of liquid and becomes melt in your mouth tender. Not only does this give you the perfect texture, but it creates more complex flavors by interacting with the hot beverage. It’s pure bliss.

Top Tips for Biscotti

Use bowl scrapers to shape the dough into a log. Wearing gloves can help minimize the mess too.
Make sure the biscotti loaf is FULLY baked after the first go in the oven. If the center feels soft, pop it back in until completely cooked through. It should be a light golden brown.
Let the loaf cool completely before slicing for the best texture.
Prevent the sliced biscotti from burning by insulating the bottoms with a silicone mat and adding a second baking tray.

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Chai This At Home

I used a King Arthur Baking gift card to score some sweet ingredients for this cinnamon chai biscotti recipe. The first gem is this pot of chai spices. If you don’t have a premade chai spice mix, you can always whip up your own.

The chai blend I used includes ginger, cinnamon, cardamom, allspice, anise, and black pepper. You can play around with ratios of these spices, or find a chai spice recipe that is a similar blend. Ultimately, stick with the spices from this blend that you enjoy most.

Cinnamon Sweet Bits

As I perused King Arthur Baking’s ingredients, this package of cinnamon sweet bits immediately caught my eye. Cinnamon is such a versatile flavor. I knew that these sweet bits would add a burst of flavor in any bake.

If you don’t want to order from King Arthur Baking (shipping costs, am I right?), Hershey’s makes cinnamon baking chips. They are cinnamon flavored baking chips, so a bit different from the bits I used. However, I think it would still be delicious.

Related Reading: Hazelnut Mocha Biscotti

Visual Learning

Biscotti is not an extremely common recipe for home bakers, so it’s possible you’ve never made them before. If you’re a visual learner, like me, let me hook you up. You can find step by step photos in my Coconut Cardamom Biscotti blog post.

If you need a bit more than that, there’s at least a couple biscotti videos on the Bakes & Blunders YouTube channel. A personal favorite of mine is the Brown Butter Pistachio Biscotti video. While the recipes are all a bit different, the method is essentially the same.

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Sweet Gifts

This batch of sweet cinnamon chai biscotti (well, the ones I didn’t eat…) became Christmas gifts for some of my family this year. Biscotti is fantastic for shipping because it keeps for weeks when well wrapped and it’s fairly sturdy.

Normally I store my biscotti in an air tight container on the counter for up to 2 weeks (give or take). To mail them, I wrapped a couple in cling film, then sealed them in a freezer quart sized bag. They even made it all the way to Hawaii!

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Chocolate Choices

Normally chocolate is involved in my biscotti recipes. But since I needed to mail them, I didn’t want the chocolate to create a mess, so I decided to be different.

These would taste wonderful with a touch of chocolate though. Dip, drizzle or dunk them however you like. Check out my other biscotti recipes for ideas about the chocolate treatment.

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Enjoy!

Biscotti is both a dessert and self care. Carve out a few minutes to enjoy dipping your sweet cinnamon chai biscotti into your favorite latte. Savor the cozy spices and enjoy each burst of sweet cinnamon.

Thanks for stopping by Bakes & Blunders today! If you enjoy food content, follow @bakesandblunders on Instagram.

Sweet Cinnamon Chai Biscotti

Almond biscotti flavored with chai spices and cinnamon sweet bits.

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Course Dessert

Cuisine American, Italian

Keyword almond, Brunch, Chai, Cookies, Fall

Prep Time 30

Cook Time 1 10

Cooling Time 3

Total Time 4 40

Servings 14 biscotti

Calories 213kcal

Author Colleen

Ingredients

190 g cake flour
50 g almond flour
1 tsp chai spices
1 tsp baking powder
¼ tsp salt
80 g unsalted butter melted
2 eggs room temperature
160 g sugar
57 g cinnamon sweet bits
57 g slivered almonds

Instructions

Sift the cake flour, almond flour, chai spices, baking powder, and salt into a bowl and whisk to combine.
In a large bowl, beat eggs and sugar with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
Add the dry ingredients and gently fold until just about combined. Add the cinnamon sweet bits and slivered almonds to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
Bake the log for 30 - 40 minutes, or until light golden brown. The biscotti is completely baked when the top springs back and a skewer comes out clean. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool completely, at least an hour or two.
When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
To store, place in an air tight container on the counter for up to 2 weeks. Serve with your favorite hot beverage.

Notes

Depending on how I slice the biscotti, I usually end up with 14- 16 cookies (including the rounded ends).

Sweet Cinnamon Chai Biscotti