Chocolate Chai Lavender Biscotti
Chocolate Chai Pu Erh gives a rich depth of flavor to these Chocolate Biscotti. If you prefer a stronger "chai" flavor, double the amount of Masala Chai.
NOTE:
C = Cup; T=Tablespoon; t= teaspoon
Tea for this recipe can be found here: https://www.adagio.com/signature_blend/blend.html?blend=231565
1 h 30 m 16Ingredients
- 2-3/4 C all-purpose flour
- 1-1/3 C sugar
- 1/2 C unsweetened cocoa powder, high fat (Selefina.com)
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 7 T Choco Chai Lavender Biscotti tea leaves (loose, Adagio.com)
- 1/2 C unsalted butter, softened
- 3 lg eggs
- 2 t vanilla extract
- 1/2 C semisweet chocolate chips, optional
- 1/3 C chopped almonds, optional
- 1/2 T whole lavender flower (Selefina.com)
Directions
1. PREHEAT YOUR OVEN TO 350°F . Line a baking sheet with parchment paper.
2. COMBINE WET INGREDIENTS: In a separate bowl, cream together the softened butter and sugar, add eggs one at a time and mix well between additions, add vanilla extract.
3. MIX DRY INGREDIENTS: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, Choco Chai Lavender Biscotti tea leaves, chocolate chips, lavender and almonds.
4. MIX THE DOUGH: Gradually add the dry ingredients to the wet ingredients, mixing until combined. The dough will be thick and sticky.
5. SHAPE THE DOUGH: On a lightly floured surface, shape into a log about 12 inches long and 6 inches wide and 1inch high. Place the log on the prepared baking sheet.
6. FIRST BAKE: Bake for 30 - 40 minutes, or until the log is firm to the touch. Remove from the oven and let cool for 20 minutes.
7. SLICE AND SECOND BAKE: Reduce heat to 325°F. Line a second baking sheet with parchment. Using a serrated knife, cut the log diagonally into 1-inch-thick slices. Place the slices cut side down on the baking sheets. Bake for an additional 25 - 30 minutes, or until the biscotti are lightly crisped. Do not overbake. They will still be slightly soft in the centers. They will continue to crisp as they cool.
8. COOL: Transfer the biscotti to a wire rack to cool completely. Store in an air-tight container for up to one week.
Enjoy your Chocolate Chai Biscotti with a cup of tea or coffee!
OPTIONAL ADD-INS:
1. 2 T Selefina Orange Peels, chopped & 1 T orange zest
Feel free to drizzle the biscotti with melted chocolate or add a sprinkle of confectioners' sugar for an extra touch of sweetness. Happy baking!
