Matcha Biscotti. Matcha Biscotti With Bittersweet Drizzle Matcha Biscotti With Bittersweet Drizzle. The Matcha chips are made by combining Matcha powder with white chocolate, so the balance of sweet and bitter is just right. This born-to-be-dunked biscotti is mouth-wateringly perfect with a marvelous Matcha green tea latte! And don't forget about Matcha health benefits. Any time you use Matcha in a recipe, you're inviting a big energy.
Matcha Green Tea Biscotti Recipe Add a unique flavor profile to your morning tea.
A generous drizzle of rich chocolate ganache enhances the earthy notes of green tea and salty roasted almonds.
Matcha biscotti are one of the best ways to enjoy matcha for breakfast.
You can have Matcha Biscotti using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Matcha Biscotti
- You need 1 cup of Self-Rising Flour.
- You need 1/2 cup of Caster Sugar.
- It's 1-2 tablespoons of Matcha Powder.
- You need 1 pinch of Salt.
- You need 1 cup of Toasted Walnuts *OR other nuts of your choice, toasted or roasted.
- You need 2 of Eggs *lightly beaten.
- Prepare 1/2 teaspoon of Vanilla Extract *optional.
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. Cool the biscotti on a rack. To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined.
Matcha Biscotti instructions
- Preheat oven to 170°C. Line a large baking tray with baking paper..
- Place Self-Rising Flour, Sugar, Matcha Powder and a pinch of Salt in a large bowl and mix well and get rid of any lumpy bits. Add Walnuts and combine..
- Make a well in the centre and add the lightly beaten Eggs and Vanilla, mix and lightly knead with your hand until the mixture forms a ball. *Note: Do not over-knead as the mixture will get too soft and sticky..
- Divide the mixture in half, form each one into a log and place on prepared baking tray. Shape the logs to about 20cm in length and flatten slightly so they are about 2 to 3cm thick. Wetting your fingers with water may help this process..
- Bake for 20 to 25 minutes. Remove from the oven and set aside to cool. When the logs are cool enough to handle safely, slice diagonally into 1cm thick biscuits using a bread knife or serrated knife..
- Arrange the sliced biscuits back onto the baking tray. Reduce the heat to 140°C, and bake for 15 to 20 more minutes..
- Remove from the oven and allow to cool completely..
Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken. Either drizzle the glaze over cooled biscotti, or dunk the cookies right into the glaze. These biscotti have fairly strong Matcha flavour and you may wish to use less Matcha powder, but I am sure all Matcha lovers would enjoy these biscotti. These biscotti have fairly strong Matcha flavour and you may wish to use less Matcha powder, but I am sure all Matcha lovers would enjoy these biscotti.