We love a good cup of coffee or a steaming cup of chai, especially with the cold weather and these cookies are the perfect sweet bite to go along with our caffeine addiction. The cookies are flavored with malty black tea and chai spices. With every bite of these cookies, you get the perfect crunch from pistachios.
In India, traditionally, chai is made with a variety of spices so we added some nutmeg, ginger, and cardamom. The chai latte you normally get at any coffee shop also includes cinnamon, all spice, and cloves so feel free to play around with what spices you use to make it to your liking.
We love adding nuts to almost any cookie so we had to add some to these. We think pistachios are the perfect choice as they pair so well with the chai spices. The texture of the nuts complements the crunchy texture of the cookie while providing a slightly sweet, earthy flavor to go along with the deep flavor of chai.
These biscotti are super easy to make and will have you snacking on them in no time. Start out by creaming the butter and sugar and then adding the other wet ingredients. Then mix in the dry ingredients, form the dough into logs and bake. Cut the logs into slices and bake a little longer and that’s it! You have the perfect, crunchy cookie.
We like to eat these with our morning coffee or with our afternoon cup of tea. Dunking these in coffee or tea softens them up a bit as the cookie soaks up all the yummy coffee or tea flavors. It’s the perfect tea time snack.
If you make this Chai Pistachio Biscotti, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Chai Pistachio Biscotti
Ingredients
- 2 tbsp whole milk
- 1 tbsp strong, black tea leaves OR 1 tea bag (we recommend Darjeeling tea)
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp grated nutmeg
- ½ tsp ginger powder
- 1 tsp cardamom powder
- ¾ cup sugar
- ½ cup unsalted butter (1 stick), at room temperature
- ¼ tsp salt
- 2 large eggs at room temperature
- ¾ cup pistachios shelled and roughly chopped
Instructions
- Warm up the milk in a microwave for about 30 seconds or until piping hot. Add the tea to the milk and cover. Set aside and let steep while you prepare the other ingredients.
- Preheat the oven to 350 F. Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, nutmeg, ginger, and cardamom. Set aside.
- In another large bowl or a stand mixer bowl, add the sugar, butter, and salt and beat well. Strain the milk, if using tea leaves. Add the steeped tea and mix. Add the eggs one at a time and mix well.
- Add the flour mixture and beat just until all the ingredients are combined.
- Stir in the pistachios by hand so that the nuts don’t break up.
- Form the dough into two 3-in by 8-in logs and place 3-in apart on the prepared baking sheet. Bake until golden, about 40 minutes. Cool for 30 minutes.
- Using a serrated knife, carefully cut the logs into ½-in to ¾-in thick slices. Arrange the slices on the baking sheet, cut side down, and bake for 15 minutes. Transfer the cookies onto a rack and let them cool completely. Store in an air-tight container for up to 5 days.
