Matcha Almond Biscotti
A recipe for Matcha Almond Biscotti! These twice-baked cookies are flavored with an earthy blend of green tea and almonds.
Servings 25 Biscotti
Ingredients
- 2 3/4 cups (345 grams) all-purpose flour
- 2 tablespoons (14 grams) matcha green tea powder
- 2 teaspoons (8 grams) baking powder
- 1/2 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter softened at room temperature
- 3/4 cup (150 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (150 grams) whole, raw almonds
Instructions
- Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment or lightly grease.
- In a medium bowl, whisk together the flour, matcha, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the flour mixture and beat just until combined with no streaks of flour remaining.
- Fold in the almonds until evenly distributed.
- On the prepared baking sheet, form the dough into a 15 inch (38 centimeter) long log, about 1/2 inch (1.25 centimeters) thick and 4 1/2 (11 centimeters) inches wide.
- Bake in the preheated oven until firm and golden on the bottom, 25-30 minutes. Remove from the oven and allow to cool for 20 minutes, until able to be handled.
- Reduce oven temperature to 325˚F (165˚C).
- Use a sharp, serrated knife to cut the cooled log slightly on the diagonal into 1/2 inch (1.25 centimeter) thick slices.
- Arrange the slices back on the baking sheet in a single layer, cut side down.
- Bake until the almonds are lightly golden and the texture is crisp, about 20 minutes.
- Allow to cool to room temperature before storing in an airtight container for up to 2 weeks.