Chai Chocolate Almond Biscotti

Prep time: 15min
Total time: 70min
Makes 36
1/2 cup
Unsalted butter, at room temperature
125 mL
3/4 cup
Granulated sugar
175 mL
1/4 cup
Packed dark brown sugar
60 mL
Large eggs
1 tbsp
Vanilla extract
15 mL
2 cups
All Purpose Flour
500 mL
1/2 cup
125 mL
1 1/2 tsp
Baking powder
7 mL
1 tsp
5 mL
1/2 tsp
Each ground cardamom, cinnamon and salt
2 mL
1 cup
Slivered Almonds
250 mL
1 biscotti
4 g
13 g
2 g


  1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. With an electric mixer, beat butter with sugars until pale and fluffy. Add eggs and vanilla and blend well.

  2. Sift together flour, cocoa, baking powder, spices and salt. Stir flour mixture into butter mixture until blended. Stir in almonds. Shape cookie dough into 2 logs and place on prepared baking sheet, leaving 3 inches (8 cm) between logs. Press lightly to flatten slightly. Bake 40 min. Remove from oven.

  3. Reduce oven temperature to 325°F (160°C) and line a second baking sheet with parchment paper. While still warm, slice 1/2-inch (1 cm) biscotti on the bias with a serrated knife. Place on baking sheet. Bake 12 to 15 min. until lightly browned around the edges. Biscotti will firm up further as they cool.