Ingredients:
Makes about 20 biscottis

500 ml (2 cups) flour

188 ml (0.75 cups) of sugar

1 teaspoon baking powder

2 teaspoons Voila Masala chai

2 eggs (at room temperature)

60 ml (0.25 cups) of melted butter
(if it is unsalted, add 0.25 tsp. salt)

The aroma of the kitchen when these bisoctti's are cooking is divinve; enough to put anyone in a festive mood! They are ideal for cookie exchanges or gifts or simply as a mouth pleaser when dipped in tea or hot chocolat.

In a large bowl beat the eggs and add the melted (not hot butter) while beating. Combine the first 4 ingredients and mix them well. Add them to the egg mixture and mix to form a dough.

Make two cylinder shapes about 20 cm (8 inches long) and plae them on a greased baking sheet spacing them about 7.5 cm (3 inches) apart. Cook in a 180°C (350°F) oven for about 25-30 minutes, until the tops are slightly browned and firm. Let the rolls cool for about 10 minutes and then cut them diagonally in 1cm (0.5 inch) thick slices.

Return to the oven and cook for another 25 minutes or until the biscotti's are golden brown. Let cool. The biscott's will keep for about 1 week in a sealed plastic container or for 1 month in the freezer.

FOR: Chai chocolate biscottis: Replace 60 ml (4 tablespoons) of flour by an equal amount of cocoa Chai almond biscottis: Add 188ml (0.75 cups) of sliced almonds to the dough