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Chai Spice Biscotti

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.