Mini Gingerbread Chai Biscotti

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together the first amount of flour, the sugar, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and the first amount of the chai tea latte mix.

3. In a separate medium-sized bowl, beat eggs with canola oil, vanilla extract, and molasses. Pour wet ingredients into the flour mixture and mix until well-integrated.

4. Once the wet and dry ingredients are fully combined, the batter will be very sticky. So flour your hands, spatula, and work surface before removing the dough to work with it. Lightly knead the dough on the floured work surface, adding more flour as you need.

5. Once dough is workable and not very sticky, separate it into four equal sections. Working one section at a time, roll each section into a cylinder. Depending on the stickiness of your dough, you still may need to roll in more flour. Place the roll on the baking sheet and lightly pat down so that thickness is even throughout. Repeat with the 3 remaining sections.

6. Rub the remaining chai tea latte mix onto the outside of the four cylinders and lightly press to adhere.

7. Bake for 15 minutes, then remove it from the oven. Cut each log into 3/4-inch thick strips, then place each strip onto its side. Bake for an additional 5-7 minutes so that the edges crisp up.

8. Once edges are browned, remove from oven and let the biscotti cool on a wire rack.