Light and Healthy Chai Biscotti
2 2/3 c whole wheat or AP flour
1 c sugar
4 tsp chai masala spice mix*
2 tsp baking powder
2 T vegetable oil
2 large eggs
1 cup coarsely chopped pistachios
*found at international markets; the one I use contains ginger, cardamom, cinnamon, black pepper, cloves and nutmeg.
Preheat oven to 350°.
Line cookie sheet with parchment paper; set aside.
Combine dry ingredients in large bowl.
Mix wet ingredients together and add to dry ingredients along with pistachios.
Add just enough water to moisten and form a sticky dough.
Knead in bowl 7 or 8 times.
Shape into 2 logs. each about 10 inches long and 1 inch high.
Bake 30 minutes, until light brown.
Cool 5 minutes and turn oven down to 325°.
Slice logs into 1/2 to 3/4 inch slices and spread apart on cookie sheet (standing up; don't lay them on their sides).
Return to oven for 20 more minutes.
Turn oven off and leave in oven for 10-20 more minutes or until suitably dry and crunchy.
Pairs Well With
I wanted a healthy but satisfying treat to accompany my afternoon cup of tea. This crunchy, wholesome cookie packs loads of flavor without a lot of fat or sugar. You can even substitute whole wheat for some or all of the flour. I like to use whole wheat pastry flour.