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.
Tips for Making the Best Brown Sugar Chai Biscotti
• Make sure your butter is soft. I like to leave butter out on the counter overnight, as it softens best at room temperature. If it’s still cold out, then microwave the butter for 10 seconds at a time (per 1 stick) and leave out on the counter until it’s ready to use. You can even do this night before too. I currently have butter resting on my counter.
• When forming the biscotti log, make sure it’s even so the biscotti cooks evenly and you have even sized pieces.
• The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer. You want nice clean cuts. And if it was very doughy and broke easily at this stage, then that’s an indicator that you should have baked it a little longer. Everyone’s oven is a little different, so make a note of that for the next time you bake it, and add 5 minutes to the initial time.
• For the second bake of the biscotti, make sure it’s golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone’s oven is a little different. Set a timer for 2 minutes and go from there.
• Since this biscotti has a glaze on it, it needs to set up. I like to bake this the night before I plan to enjoy it, as the glaze is best when it sets up overnight.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Brown sugar and chai spices make up this flavorful biscotti. It’s topped with a drizzle of sweet glaze for the perfect fall afternoon snack.
Ingredients
- Dough
1/2 cup (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
- Glaze
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons organic milk
Directions
- 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 or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the 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.
Notes
- 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 or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
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