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.
Brown Sugar Chai Biscotti
Makes 12 biscotti
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
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons organic milk
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.
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.