I love the flavors and spices in Chai tea, and when I found this recipe for these biscotti I was very curious to try them out. My own addition of chocolate coconut cream drizzled over the top gives it an extra layer of flavor. Being grain-free and low-carb, makes it even better.
I love the flavors and spices in traditional Indian chai, and having spoken with a lovely Indian lady who was telling me the correct way to make chai, I had attempted it myself. I bought all the spices she told me and even the black tea she recommended, which is very good by the way! I had to go to a persian market to find it. The predominant spice in chai which I love, is Cardamom. I bought some green Cardamom pods and used a mortar and pestle to release the strong and fragrant aroma. It permeated through the air as I crushed the little pods, and the same flavor permeates through these cookies. A classic Italian cookie redone Indain style…who knew?
Chai Spice Biscotti
- 2 Cups Almond flour
- 1/4 Cup Stevia in the Raw
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Freshly Ground Cardamom
- 1/2 tsp Ground Ginger
- 1/8 tsp Ground Cloves
- 1/2 tsp Xanthan Gum
- 1/4 Cup Raw Butter, melted and cooled
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 Cup Raw Honey
- 1 Square Semisweet Chocolate
- 1/4 Cup Coconut Butter
- Preheat oven to 325 F and line a baking sheet with parchment or a silpat liner.
- In a large bowl, whisk almond flour, stevia, all the spices, xanthan gum and baking powder.
- In a medium bowl stir melted butter, egg, vanilla and honey together.
- Add wet ingredients to almond flour mixture and mix until dough is formed.
- Put dough onto the baking sheet and form a low flat log about 10x4 inches. Bake 22-24 minutes, or until just starting to turn golden and firm to the touch. Remove and let cool for 15 minutes. Reduce oven temp to 250 F.
- Using a serrated knife, cut into 15 even slices.
- Place back on baking sheet and bake for 15 minutes, then flip each biscotti on other side and back and additional 15 minutes.
- Melt coconut butter over a gentle flame until it turns golden brown and toasted. Add dark chocolate and stir until melted and incorporated.
- Drizzle coconut chocolate mixture over cooled biscotti.
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