Chai-Chocolate Chip Biscotti Recipe
Chai-Chocolate Chip Biscotti Recipe photo by Taste of Home

Chai-Chocolate Chip Biscotti Recipe

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This crunchy cookie was made to be dunked! Enjoy it with a hot cup of coffee or cold glass of milk. —Pat Runtz, Huntley, Illinois
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min. + cooling
MAKES:30 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min. + cooling
MAKES: 30 servings


  • 2-1/3 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 cup strong brewed chai tea, room temperature
  • 1 egg
  • 1 egg white
  • 1 tablespoon fat-free milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup miniature semisweet chocolate chips

Nutritional Facts

1 cookie equals 93 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 52 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the tea, egg, egg white, milk and vanilla. Stir into dry ingredients just until combined. Stir in walnuts and chocolate chips.
  2. Divide dough in half. Wrap each portion in plastic wrap and refrigerate for 1 hour.
  3. On a baking sheet coated with cooking spray, shape each half into a 10-in. x 2- in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on baking sheets coated with cooking spray.
  4. Bake for 6-9 minutes on each side or until firm. Remove to wire racks. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Chai-Chocolate Chip Biscotti in Healthy Cooking October/November 2010, p47

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Reviewed Nov. 11, 2011

"It is like a chocolate chip cookie with a wonderful spiciness to it. the spice isnt bold but subtle! I dont like tea and had never used cardamon for anything before but i am glad i tried this recipe.

Some things i cone differently is that i only had half-n-half since my husband seems to LOVE to drink all the milk the mornign i plan to bake something :) I didnt put it in the fridge, the dough was somewhat sticky but i just put a lil' bitty bit of cooking oil on my hands and was able to easily manage the ONE 'loaf' i made. i suggest making two b/c although they taste great they look a little gimpy...i dont know what i was thinking not making lol. I made more than just 1/4 C. tea and used mebbe 1 Tablespoon extra as others reviewed this recipe said the dough is dry. If you are too cheap to buy a nice stand up mixer (i certainly am unfortunately) your arm may get a little worn out mixing the batter. after mixing the in the nuts and chocolate i suggest using your hands with oil on them to smush the loaves out."

Reviewed Oct. 14, 2011

"This was a wonderful fall treat with the spices and chocolate/nut combination. I used Hickory Nuts (my secret weapon in most baked goods such as Chocolate Chip cookies and banana bread as well) and it turned out amazing. I found the dough to be a bit dry as well and had to add an extra tablespoon of tea and then it came together perfectly. I put in a dash of Gram Masala just for fun. I got huge raves on these and no one could figure out the spices and they simply begged me for the recipe from the first bite."

Reviewed Oct. 10, 2011

"This get so wonderful & makes a great gift for Christmas too!"

Reviewed Jan. 1, 2011

"I found the dough too dry to incorporate all the flour so ended up adding 2-3 tablespoons of olive oil. (May be due to living at a high altitude) I also did not refrigerate the dough and it turned out beautifully. We loved this biscotti and will definately make it again. It truly tastes like chai tea."

Reviewed Nov. 1, 2010

"I could not wait to make these biscotti! I love chai tea!!! This recipe has a great blend of spices! Perfect for the fall! I did use half whole wheat pastry flour and they turned out delicious !"

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