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!
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