Matcha biscotti are one of the best ways to enjoy matcha for breakfast. Especially if you’re one who doesn’t like things overly sweet first thing in the morning. Plus, because the biscotti is bite size and portable, they’re perfect for on the go and they of course are filled with a delicate matcha tea flavor which any matcha fan can appreciate.
Matcha cookies don’t have to be that sweet
and that’s exactly how i like my matcha biscotti.
what about you?
and what makes this biscotti special, is that it uses whole wheat pastry flour!
so the texture is a little different.
if you didn’t know, pastry flour, in general has less protein than all purpose flour and more than cake flour.
and that goes for both whole wheat or unbleached white.
so if you’ve never used it before, try it and see how you like it.
it’s unique in it’s own way!
as for the biscotti flavorings, you can add white chocolate chips or nuts like i did, for additional textures and flavors.
and yes, white chocolate chips and matcha are a match made in heaven🌞
all you need is a nice hot cup of coffee and you’ll get a double dose of caffeine to kick start your day!!
Why would you want to make these matcha biscotti?
here are a few reasons for you to consider
- you’re busy in the morning and usually skip breakfast
- you usually eat breakfast but are looking for something new and tasty
- you bought a lot of matcha powder and don’t know what to do with it
- you’re looking for a portable edible cookie, that isn’t that sweet but tastes good
- you’ve never made biscotti and want to try it or you’ve made it and you know how much better homemade biscotti can be as compared to anything storebought (that comes wrapped in plastic)
did i miss any?
Biscotti Making tips
A few helpful techniques to make this and your other biscotti creations a success
- If you have a sticky batter use plastic wrap or a little water on your hands to help you shape the log
- Use parchment paper if you have it, its the easiest way to clean up and you don’t have to use spray! (Alternatively, a baking mat/sheet that is greased and floured works too)
- Use a bread (serrated) knife to cut the log after the first bake. You’ll get cleaner looking cuts than using a Chef’s knife
- When cutting, make sure to saw as much as possible, especially when there are nuts! Otherwise, you’ll get small pieces that break off. (especially if you are working with almonds, which are relatively hard nuts!)
- If you want a bakery like look, you can cut your biscotti at an angle (30-45 degrees)
- After baking the second time, transfer the biscotti to a wire rack to cool. If you don’t, they will steam each other and may not be crunchy!
- Store airtight in glass and they will stay nice and crunchy at least for a week (we usually eat them all so can’t say how long they last after a week!)
if you’re more of a visual person, here’s a short video i put together showing how to make the matcha biscotti with white chocolate and slivered almonds 🍵
This post was brought to you in partnership with Mizuba matcha
Don’t have matcha or matcha isn’t your thing?
Here are two of my other favorite biscotti recipes –