While the official start of fall might still be a few weeks away, I always welcome it with open arms as soon as it's September. And my favorite kind of cookie to bake during this time of year is biscotti. One of the reasons I love biscotti, besides the fact that it’s super easy to bake, is that it is the perfect dipping vessel! There’s nothing better than curling up on the couch with a hot cup of tea and biscotti.
This is the perfect biscotti recipe to kick off fall because you can enjoy baking this recipe for the next few months. My Brown Sugar Chai Biscotti would make a great addition to Thanksgiving, as well as inside your Holiday cookie boxes. I especially love it because it has glaze, which is my absolute favorite form of frosting. Whether it be on cookies, cakes, or pies – I am a glaze girl all the way! Get the recipe below for the perfect fall biscotti.
Brown Sugar Chai Biscotti
1 stick (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic packed light brown sugar
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1 teaspoon organic cinnamon
1/2 teaspoon organic ginger
1/2 teaspoon organic allspice
1/4 teaspoon organic cardamom
1/4 teaspoon organic cloves
1/4 teaspoon organic black pepper
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons organic milk
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, cinnamon, ginger, allspice, cardamom, cloves, black pepper, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
Bake for 35 minutes. Remove log of cookie dough from the oven and let rest for 10 minutes.
Then slice into 12 biscotti pieces and bake again for 20 minutes. Allow to cool completely on baking sheet.
To make the glaze: In a medium bowl, add the powdered sugar and milk and whisk until a smooth glaze forms. Drizzle over the top of biscotti.
Store in a cool dry place for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (scant 1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes. Remove log of cookie dough from the oven and let rest for 10 minutes. Cut as instructed, and bake again for 15 minutes.