Matcha Crunchy Delicious Biscotti Recipe

Matcha Crunchy Delicious Biscotti Recipe

March 27, 2018

THESE CRISPY AND CRUNCHY MATCHA BISCOTTI ARE JUST THE THING FOR A RELAXING SNACK ON YOUR OWN, OR TO SERVE TO GUESTS. BE SURE TO MAKE ENOUGH FOR EVERYONE!

With this heavenly recipe, the cocoa powder mixes perfectly with Matcha chocolate chips to make a rich and corruptly yummy Italian treat—without being too sweet. The Matcha chips are made by joining Matcha powder with white chocolate, so the balance of sweet and bitter is perfect.

This destined to-be-dunked biscotti is mouth-wateringly idealize with a wonderful Matcha green tea latte!

Matcha Crunchy Delicious Biscotti

Matcha Crunchy Delicious Biscotti Recipe

Ingredients
  • 2 cups all-purpose flour
  • 2/3 cup best quality cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup dark chocolate chips
  • 1 cup sliced almonds
  • 1/2 cup Matcha chocolate chips
  •  

    Directions
  • Preheat oven to 350°. Cream butter and sugar together in a large bowl. Blend in eggs and extracts until well mixed.
  • Mix flour, cocoa, baking soda, and salt in a medium bowl. Gradually add this mixture to the butter mixture. Use the stand mixer on low speed or a large spoon to do this. Stir in chocolate chips and almonds.
  • Shape the dough directly on the baking sheet into an 11-inch by 3-inch log. Bake for about 25-30 minutes, until the biscotti log is firm and dry to the touch. Remove from oven and let cool for 10-15 minutes.
  • Put the biscotti log onto a cutting board. Using a serrated knife, cut out diagonal slices of the biscotti, about 3/4-inch thick, until you get 30 equal cookie pieces.
  • Place the cut matcha biscotti on the original baking sheet and return to oven to bake for an additional ten minutes, until the cookies are hardened and crisp.
  • Remove the baking sheet from oven and transfer the cookies to cool on a cooling rack. Pack the biscotti into an air-tight container and store at room temperature for up to two weeks.
  •  

    Yield 30 biscotti cookies



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