Brown Butter Chai Biscotti

These decadent and crispy brown butter chai biscotti have a spice-filled, nutty flavor and are dipped in white chocolate to make them extra special.

We are huge biscotti lovers in my household, so when I stumbled upon a brown butter chai biscotti recipe on Barley & Sage, I gathered the ingredients to make them. These crispy Italian biscotti, flavored with warming chai spices and dipped in spiced white chocolate, make them perfect for dunking in hot chocolate, latte, or tea.

Brown Butter Chai Biscotti

Chai Spice Mix:

• 1 tbsp cinnamon
• 2 tsp cardamom
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cloves
• ½ tsp allspice

Biscotti:

• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 large eggs, room temperature
• 2 tsp vanilla bean paste (or vanilla extract)
• 2¼ cups flour
• 1 tbsp chai spice
• 1¼ tsp baking powder
• ½ tsp salt

Chai-Spiced White Chocolate:

• 1 cup white chocolate melting wafers, melted
• 1 tsp coconut oil or vegetable oil
• ½ tsp chai spice

How to Make Brown Butter Chai Biscotti

Prepare the chai spice mix by combining the cinnamon, cardamom, ginger, nutmeg, cloves, and allspice in a small glass jar. Mix well and set aside until needed. Side Note: There will be some leftover, store in an airtight container in a cool, dark place for up to a year.

Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to light brown. This process only takes about 5 minutes, and the turn happens quickly.

Immediately remove the saucepan from the heat and allow it to cool for a few minutes.

Pour the brown butter & and all of the brown bits into the bowl of a stand mixer and set aside to cool to room temperature.

Make the biscotti dough by beating the brown butter, white sugar, and brown sugar with a stand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla paste and beat until combined.

Whisk together the flour, chai spice, baking powder, and salt in a small bowl.

Gradually add the flour mixture to the butter mixture, stirring until combined.

Form the biscotti using lightly floured hands, divide the dough into two halves, and place them on the prepared baking sheet. Form dough into two separate logs approximately 10 inches long and 2 inches wide, spacing them at least 3 inches apart.

Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).

Preheat the oven to 350 degrees.

Bake the biscotti by placing the baking sheet into the oven and baking for 20-25 minutes, until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven and reduce the oven to 325 degrees.

Allow the slabs to cool for 10 minutes.

Cut the biscotti once they have cooled enough to handle. Slice each slab diagonally into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼ inch apart.

Finish baking by returning them to the oven and bake for 9 minutes.

Carefully turn the biscotti over and continue baking for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chai-spiced white chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil. Put them into the microwave and cook for 30 seconds. Remove and stir, then return to the microwave and cook for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Stir in the chai spice into the melted white chocolate.

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!