Fill up your cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for the holidays. Enjoy these crunchy cookies with warm beverages, like a mug of tea, coffee, or hot cocoa!
I’ve come to really enjoy biscotti. They are so versatile, and they look lovely on a cookie tray! Chai Biscotti cookies make the perfect gift for friends and family, so let’s whip up a batch together!
Welcome to 2025’s 12 Days of Cookies! These Chai Biscotti are Day 3 of our 12 Days of Cookies! Be sure to check out all of the other days for more goodies!
Day 1 –Peppermint Chocolate Chip Cookies Day 2 – Chocolate Crinkle Cookies Day 3 – You’re on it! Day 4 – Day 5 – Day 6 – Day 7 – Day 8 – Day 9 – Day 10 – Day 11 – Day 12 –
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SAVE THIS CHAI BISCOTTI RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What are Biscotti?
Biscotti ( which means “twice-baked” in Italian) are traditional Italian cookies. These crunchy, oblong cookies were originally made without any fat or butter, making them perfect for long journeys. Biscotti cookies quickly became popular throughout Italy and eventually made their way to other parts of the world.
This Chai Biscotti recipe actually doesn’t contain any tea, but it has all the chai spices you would typically find in a warm cup of chai (tea), especially cardamom and pepper!
Ingredients for Chai Tea Biscotti
Here’s what you need to make this easy cookie recipe:
Vegetable oil
Large eggs
Granulated white sugar
All-purpose flour
Baking powder
Ground cinnamon
Ground ginger
Cardamom
Ground cloves
Allspice
White pepper
White chocolate chips, for dipping (See note below)
For a detailed ingredient list, see the printable recipe card at the bottom of the post!
How to Make Chai Biscotti
Making biscotti is easier than it looks! Even if this is your first time making them, these cookies come together pretty quickly and easily.
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large bowl or the bowl of a stand mixer with the paddle attachment, beat together oil, eggs, and sugar until combined.
In a separate bowl, whisk together the dry ingredients (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 biscotti dough into long logs 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 about ½ inch thick.
First, bake for 20-25 minutes. Remove biscotti logs from the oven and 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 or cutting board and use a serrated knife to cut each of them into 1/2-inch slices.
Flip the biscotti slices on their side with one cut side up and one cut end down. Return to the oven and bake a second time for 5 – 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Allow to cool completely on a wire rack.
Dip the Cookies
Prepare a work surface or room temperature cookie sheet(s) with a sheet of parchment paper.
In a small 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 individual biscotti into the melted white chocolate and place onto the parchment-lined surface. Immediately sprinkle a small amount of cinnamon over the chocolate, if desired.
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.
More Biscotti Recipes
If you love biscotti, you have to try one of these different recipes next time:
Citrus Biscotti
Gingerbread Biscotti
Peppermint Chocolate Biscotti
Cranberry Orange Pistachio Biscotti
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Chai Biscotti
Fill the cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for dunking in coffee or tea during the holidays and beyond.
Course Dessert
Cuisine American
Keyword Chai Biscotti
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 58biscotti
Calories 65kcal
Author Lynne Feifer
Ingredients
⅓cupvegetable oil
3largeeggs
1cupsugar
3 ¼cupall purpose flour
1tbspbaking powder
1 ¼teaspoonground cinnamon,plus additional for dusting, optional
Preheat the oven to 375°F. Line two baking sheet 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 of 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 best taste.
