Spiced Chai Biscotti

Directions

1. Mix chai blend ingredients in a medium-sized bowl and set aside.

2. In a medium-sized bowl, sift and mix flour, baking powder, and salt and set aside.

3. Place sugar and 2 tsp. chai blend in a large bowl of a stand mixer fitted with with paddle attachment. Add eggs, one by one, and mix on medium speed after each addition.

4. Add dry ingredients and mix on medium speed until just combined. Dough should be thick and sticky. If using, fold in crushed nuts or raisins using a spatula.

5. Cover and chill dough for at least 30 minutes (up to overnight).

6. In the meantime, preheat the oven to 165°C (325F). Line a large baking sheet with parchment paper.

7. Scoop half the dough mixture onto one side of the lined baking sheet. Form the dough in the shape of a log. If dough is too sticky, sprinkle with some flour until manageable. Repeat with the remaining mixture to form an equal-sized log on the other side of the baking sheet.

8. Bake in a preheated oven for 35 minutes (until lightly golden). Bring out of the oven and allow to cool for around 10-15 minutes.

9. Place baked logs onto a cutting board. Slice the logs in a sawing motion (straight or diagonally) into ½-¾ inch thick biscotti.

10. Transfer the sliced biscotti, sliced side up, back onto lined baking sheet. Bake for another 15-25 minutes until dried and centers are slightly golden brown.

11. Transfer to a cooling rack to cool completely before glazing. Biscotti will harden as they cool.

12. To make the glaze: Mix powdered sugar and chai blend. Stir in heavy cream/milk until desired consistency is reached. Drizzle over cooled biscotti. Allow to set and serve.