Chai Spice Biscotti

2 3/4 c all-purpose flour
1 c sugar
1 Tbsp loose chai spice tea (about 3 tea bags)
2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
1 Tbsp vegetable oil
1 Tbsp orange juice
3 eggs

Combine flour, sugar and spices in a large bowl.

Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.

Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness.

Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack. Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.

VARIATIONS
Cranberry-Chocolate Chip Biscotti

2 3/4 c flour
1 c sugar
1/2 c dried cranberries
1/3 c semisweet chocolate chips
2 tsp baking powder
1/8 tsp salt
1 Tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla extract
3 eggs

Espresso-Chocolate Chip Biscotti

2 3/4 c flour
1 c sugar
1/2 c semisweet chocolate chips
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/2 c instant coffee granules
2 tsp hot water
1 Tbsp vegetable oil
2 tsp vanilla extract
3 eggs

NOTES
From Cooking Light.
Untried.