Chai Chocolate Chip Biscotti
Found in Healthy Cooking magazine. I have not tried this particular recipe but it sounds so good that I have to save it here to try later. The recipe calls for walnuts but I'll probably sub out for almonds...feel free to use the nut you like best. Definitely a biscotti that sounds great to dip into my coffee or tea! Prep. time includes time to refrigerate dough so don't let that frighten you.
READY IN: 2hrs
SERVES: 30
YIELD: 30 biscotti slices
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄3cups all-purpose flour
- 1cup sugar
- 3⁄4teaspoon ground cinnamon
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground allspice
- 1⁄4teaspoon ground cardamom
- 1⁄4
- 1
- 1egg white
- 1
- 1teaspoon vanilla extract
- 1⁄2
- 1⁄2cup miniature semisweet chocolate chips
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DIRECTIONS
- In a large bowl, combine the flour, sugar, all the spices, baking powder, baking soda and salt.
- In a small bowl, whisk the tea, egg, egg white, milk and vanilla.
- Stir the wet ingredients into the dry ingredients just until combined.
- Stir in the nuts and chocolate chips.
- Divide dough in half and wrap each portion in plastic wrap and refrigerate one hour.
- On a baking sheet coated with cook spray shape each half into a 10x2-inch rectangle.
- Bake at 350F for 20-25 minutes or until golden brown. Place pans on wire racks.
- When baked dough is cool enough to handle transfer to a cutting board and using a serrated knife cut diagonally into 3/4-inch slices.
- Place cut side down on the baking sheets (lightly coated again with spray).
- Bake an additional 6-9 minutes on EACH SIDE until firm. Remove to wire racks to cool. Store in an airtight container.
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