These Green Tea Almond Biscotti have beautiful green coloring and a light, delicate flavor. Their crisp texture is perfect for pairing with tea or coffee. The turbinado sugar topping adds a little extra crunch and sweetness. Store in an airtight container at room temperature and they will last around 2 weeks.
This recipe makes 12 biscotti, but it can easily be doubled to make 2 logs.
I have been able to find matcha (green tea powder) at local Asian food markets. It is also available on Amazon: DoMatcha DoMatcha Organic 2nd Harvest Matcha, 2.82-Ounce and less expensive: Maeda-En Matcha – Culinary Quality, 1-Ounce. Make sure to use a culinary grade matcha.
1 3/4 cups all purpose flour
1/2 cup granulated sugar
1 1/4 tablespoons matcha
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon vanilla extract
1/4 cup slivered almonds
1 egg white
1 tablespoons turbinado sugar
Preheat oven to 350 degrees F. Line a baking sheet with parchment or lightly grease.
In a medium bowl, combine flour, sugar, matcha, baking powder, and salt.
In a larger bowl, beat the eggs until light. Mix in the butter and vanilla. Slowly mix in dry ingredients until just combined. Fold in the slivered almonds.
On the prepared baking sheet, form the dough into a 12 inch long log, about 1/2 inch thick. Brush with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven until firm and golden on the bottom, 22-25 minutes. Allow to cool until able to be handled. Reduce oven temperature to 275 degrees F.
Once able to be handled, use a serrated knife to cut the log on the diagonal into 1/2 inch thick slices. Arrange the slices back on the baking sheet, cut side down. Bake in 275 degree F oven until crisp, 15-20 minutes. Flip the cookies to the other side and continue to bake until other side is crisp, another 15-20 minutes. Allow to cool to room temperature before storing in airtight container for up to 2 weeks.