Mini Gingerbread Chai Biscotti

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 tbsp dry chai tea latte mix, plus more for pressing onto outsides
• 2 eggs, beaten
• 2 tbsp oil, either vegetable, canola, or melted and slightly cooled coconut oil
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup molasses

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together your dry ingredients: flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and 2 tbsp of the chai tea latte mix.
3. In a separate, medium bowl, lightly beat eggs. Add oil, sugar, vanilla extract, and molasses. Pour wet ingredients into dry and mix until well-integrated.
4. The batter will be very sticky, so flour your hands, spatula, and work surface before removing the dough to work with. Lightly knead dough on floured surface, adding more flour as you need. I worked about 2-3 tbsp of flour into the dough during this process.
5. Once dough is workable, separate into four equal sections. Working one section at a time, roll into a cylinder. Depending on the stickiness of your dough, you still may need to roll in more flour. Place on baking sheet and lightly pat down so that thickness is even throughout each cylinder. Repeat for 3 remaining sections.
6. Rub some more of the chai tea latte mix onto outside of four sections and lightly press to adhere.
7. Bake for about 15 minutes, then remove. Cut each log into 3/4-inch strips diagonally, then place each cookie onto its side. Bake for an additional 5-6 minutes so that the edges crisp up. Remove baking sheet from oven and flip cookies over onto the other side. Bake for an additional 5-6 minutes, or until edges have browned. Let cool on the baking sheet. The biscotti won't be hard right when they come out of the oven, but they will crisp up considerably as they cool.

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