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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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No time to head to the local coffee shop for Chai tea this afternoon? No problem-just grab some of these tea-leaf-filled biscotti instead. They have a subtle flavor that sticks around long after the cookie is gone. 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 |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon the flour into dry measuring cups, and 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 out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
3. Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
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