Matcha biscotti (with whole wheat pastry flour)
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 14 people 1x
- Category: Breakfast
- Cuisine: New American
Ingredients
Scale
- 2 cups whole wheat pastry flour
- 1/2 cup brown sugar
- 2 Tbsps matcha powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup almonds (slivered)
- 1/4 cup white chocolate chips
- 3 large eggs
- 2 tsp vanilla extract
- 2 Tbsps turbinado sugar (for sprinkling)
Instructions
- Preheat oven to 350°F. Whisk together flour, sugar, matcha, baking powder, and salt in a large bowl. Stir in almonds and white chocolate chips
- Add eggs and vanilla. Use a stand mixer with whisk until a sticky dough forms, about 2 minutes. (If a bit crumbly just remove whisk and knead a minute or two with your hands)
- Use a baking sheet lined with parchment paper and shape dough into a rounded rectangle about 1/2in. thick and top with turbinado sugar if desired.
- Bake in the center rack at 350°F about 20 minutes.
- Remove log from oven; allow to cool 10 minutes and transfer to a cutting board and cut into 1/2in. pieces.
- Lower oven temperature to 300°F and return slices to baking sheet cut side down and bake at 300°F 20 minutes,
- After 20 minutes, remove and cool completely on a wire rack.
- Store in an airtight container and eat within 2 weeks!