Chai Spice Biscotti

August 12, 2008 · 0 comments

in breakfast/brunch,healthy

I was looking for something different, but still healthy, to eat alongside my eggs in the morning and I decided to make some biscotti. After browsing the Cooking Light website, I came across their recipe for chai spice biscotti and was instantly sold. I absolutely love the nice spicy kick of chai.

To make this recipe a little healthier, I substituted whole wheat flour for about half of the all purpose and canola oil for the vegetable oil. Plus, I subbed a mixture of cloves and nutmeg for the allspice. I have whole allspice but I was just way too lazy to grind it. I know, I know, the machine does the work for me. But still, that’s one more thing to clean.

I did find the mixture to be too crumbly to knead, so I added a little more orange juice until I got a better consistency. Maybe 2 or 2.5T total. Now, remember that laziness I have? Yeah, that came into play with the shaping of the loaf. I should have made it a little taller and not as wide (and then, subsequently cut the slices thinner and diagonally) to make it look more biscotti-like. But, I didn’t. And you know what? Despite not being the prettiest biscotti I’ve seen it’s still one of the tastiest.

Chai Spice Biscotti
adapted from Cooking Light

1-1/4 cups whole wheat flour
1-1/2 cups all purpose flour
1 cup brown sugar
1 Tbsp. loose chai tea leaves
2 tsp. baking powder
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 Tbsp. canola oil
1-2 Tbsp. orange juice
3 eggs

Preheat oven to 350 and coat your baking pan with cooking spray. Combine the first 7 ingredients in a large bowl. In a small bowl, lightly beat the eggs and mix in the orange juice and oil. Add the egg mixture to the flour mixture, stirring until well blended. The dough will be crumbly but if you feel it’s too crumbly, add a little more juice.

Turn the dough onto a lightly floured surface and knead 7-8 times. Divide the dough in half and shape each portion into an 8″ long loaf. Place the rolls on the baking sheet and then flatten them to about 1″. Bake for 30 minutes. Allow the loaves to cool on a wire rack for 10 minutes.

Reduce the oven temperature to 325. Slice each loaf into slices about a a half an inch thick. Place the slices, cut side down, on a baking sheet. Bake for 10 minutes and then flip and bake for 10 minutes on the other side.

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