Green Tea Biscotti Cookies Recipe

Matcha is just EVERYWHERE today isn’t it? You know something has gone mainstream, when it makes its way to Duncan Donuts! I have to admit, I jumped on the bandwagon about a year ago when I discovered a Matcha Latte with Oat Milk – to DIE for! 

Matcha comes in a powder (here’s what I bought on Amazon), so it’s easy to make yourself at home, and makes it great for baking too, which is exactly what I did once I found this recipe for Green Tea Biscotti Cookies. I’m not going to lie, as you’ll see in the video, I was expecting this to be a total failure. I’ve never made Biscotti cookies before, and they require baking in stages and the dough itself is as dry as you’d think based on the cookie. Well I got lucky this day and the cookie crumbled in my favor! 

Watch the video on my YouTube below. And no… sadly this video is NOT Sponsored by KitchenAid, I’m just that big of a fan of my stand mixer. 

Green Tea Biscotti Cookies Recipe:


  • 4 tablespoons unsalted butter (softened) 
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 1/4 tablespoons matcha powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup slivered or chopped almonds


  • Preheat oven to 350˚F. Line a baking sheet with parchment or lightly grease.
  • In large bowl, beat butter and sugar until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla.
  • In a medium bowl, combine flour, sugar, matcha powder, baking powder, and salt. Slowly mix into the butter mixture 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 and 3 inches wide. 
  • Beat one additional egg in a small bowl to make egg wash and brush over the top of the log of dough. Sprinkle with the raw or granulated 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˚F. 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 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 enjoying or storing in an airtight container for up to 2 weeks.

Recipe by Tara’s Multicultural Table

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