Chai Pistachio Biscotti
Crunchy tea time cookies flavored with chai and studded with pistachios.
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.