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    Chai Spice Biscotti

    Recipe Introduction


    Source: Cooking Light-11/00


    List of Ingredients


    • 2 3/4 cups all-purpose flour
    • 1 cup sugar
    • 1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons ground ginger
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground allspice
    • 1 tablespoon vegetable oil
    • 1 tablespoon triple sec (orange flavored liqueur) or orange juice
    • 3 large eggs


    Instructions


    1. Preheat oven to 350 degrees F.

    2. Lightly spoon flour into dry measurung cup; level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough onto lightly floured surface; knead 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch long roll. Place rolls 6 inches apart on baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

    3. Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll into 15 (1/2-inch) slices. Place the slices, cut side down, on baking sheet. Reduce heat to 325, bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

    4. Yield: 2 1/2 dozen

    5. serving size: 1 biscotti 83 cal, 1.2 g fat, 1.9 g pro, 16.1 g carb, 22 mg chol, 40 mg sod.



    Final Comments


    Notes: These have a subtle flavor that sticks around long after the cookie is gone.


 

 

 


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