Elevate your tea or coffee break with these delightful Matcha Almond Biscotti. These crunchy Italian cookies are infused with the unique flavor of matcha and studded with chopped almonds for a perfect balance of sweetness and nuttiness.
Matcha Almond Biscotti
30 minutes
More effort
Steps
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped almonds.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log, roughly 12 inches long and 2 inches wide.
- Bake for 20-25 minutes, or until the logs are set and lightly golden.
- Allow the logs to cool for 10 minutes, then transfer them to a cutting board. Using a sharp knife, slice the logs into 1/2-inch wide diagonal slices.
- Arrange the slices back on the baking sheet, cut side down. Bake for an additional 10-12 minutes, or until the biscotti are golden and crisp.
- Cool completely before serving.
Ingredients
- 1 tbsp Culinary Matchy Matcha powder
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped almonds