Recipe: Chai Spice Biscotti (using tea)

CHAI SPICE BISCOTTI

2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) (or orange juice)
3 large eggs

Preheat oven to 350 degrees F.

Lightly spoon the flour into dry measuring cup and level with a knife. Combine flour, sugar, tea leaves and spices in a large bowl; set aside.

Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.

Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350 degrees F for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.

Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet.

Reduce the oven temperature to 325 degrees F; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Makes 2 1/2 dozen (serving size: 1 biscotto)
Source: Cooking Light magazine, November 2000