Very Crisp Matcha and Almond Biscotti

Looking for matcha cookies to dip in your cup, crisp enough to hold together at the first touch? These matcha and almond biscotti go into the oven twice. The recipe makes sixteen dry slices and takes 1 hour 45 minutes, including cooling.

• Preparation 20 minutes
• Baking 45 minutes
• Cooling 40 minutes
• Total time 1 hour 45 minutes
• Makes 16 biscotti
• Tools an oven, a baking sheet, parchment paper, two bowls, a fine sieve, a spatula, a serrated knife, and a rack

Matcha biscotti ingredients

• 6.3 oz (180 g) wheat flour
• 2.8 oz (80 g) sugar
• 1.8 oz (50 g) whole almonds
• About 4 tsp (8 g) matcha
• About 1 1/4 tsp (5 g) baking powder
• About 1/3 tsp (2 g) salt
• 2 eggs
• 1 tbsp (15 ml) water

How to make matcha biscotti

1. Preheat the oven to 340°F (170°C).
2. Line the baking sheet with parchment paper.
3. Sift 6.3 oz (180 g) flour, about 4 tsp (8 g) matcha, and about 1 1/4 tsp (5 g) baking powder into a bowl.
4. Add 2.8 oz (80 g) sugar and about 1/3 tsp (2 g) salt.
5. Beat 2 eggs in a second bowl.
6. Pour the beaten eggs over the dry ingredients.
7. Add 1 tbsp (15 ml) water.
8. Mix in 1.8 oz (50 g) whole almonds.
9. Mix until the dough is firm.
10. Shape the dough into a log about 12 inches (30 cm) long on the baking sheet.
11. Bake for 25 minutes at 340°F (170°C).
12. Cool the log for 10 minutes.
13. Cut it into sixteen slices with a serrated knife.
14. Lay the slices flat on the baking sheet.
15. Set the oven to 300°F (150°C).
16. Bake for 10 minutes at 300°F (150°C).
17. Turn each slice over.
18. Bake for another 10 minutes at 300°F (150°C).
19. Cool the biscotti on a rack for 30 minutes.

The time to reach for the serrated knife is when the log is warm, not hot. Too hot, it will deform; with a smooth blade, the almonds may get crushed. The slices then return to the oven, where they gain their crunch.

Which matcha works in dough baked twice?

We choose Matcha Essence for biscotti because double baking softens the tea's color and finer notes. A tea chosen for drinking shows more of its nuances in a bowl made with water.

How are biscotti different from cookies?

The log bakes whole, then the slices go back into the oven. You get a dry cookie made for dipping, quite different from a soft cookie. Kura-ge sells cookies; here, the shape and double baking belong to biscotti.

Our tip. Space the slices apart for the second bake. Air moves around the cut sides more easily; stacked slices stay softer.

Allergens. Wheat, eggs, and tree nuts from the almonds.