Chai Tea Biscotti
Winter is finally here in full force! Much of the country is buried under a blanket of snow, and we find ourselves wanting to stay inside under some nice warm blankets of our own. Few things are better on a chilly winter day than a nice hot cup of coffee and a delicious treat to dip in it. Our Chai Tea Biscotti recipe puts a spicy spin on the classic Italian biscuit and is sure to help you through even the most frightful winter day.
You may associate biscotti with a trip to your favorite trendy coffee chain, but these crispy cookies have ancient, and rather rugged, roots. Biscotti began life as a convenience food during the days of the Roman Empire. Unleavened wafers were baked once to cook them, then baked a second time to ensure they were completely dried out. This would allow them to be kept for quite a long time, making them a staple of the Roman Legions, who would carry the biscuits on lengthy campaigns.
Biscotti, as we know them today, were developed in Tuscany during the Renaissance. A Tuscan baker began flavoring the biscuits with almond and served them alongside a sweet local wine. The dry biscotti were dipped in the wine, soaking it up and bringing out even more flavor. This pairing is still quite common in Tuscany today, where the biscotti are served with a dessert wine called Vin Santo. And you thought biscotti and coffee were a dynamic duo!
Speaking of perfect pairings, one of our favorite combinations has always been biscotti and Chai tea. This got us thinking: what if instead of dunking our cookies into the tea, we put the Chai inside the biscotti? The resulting biscuits are a little sweet, a little spicy, and tastier than any coffee shop biscotti you're likely to encounter. Bake a batch, grab a mug of your favorite hot beverage (or sweet wine), and enjoy a delicious escape from the winter blues.