Last updated on May 3rd, 2025 at 10:18 am
I don’t know about you, but I have a small obsession with all things matcha. Matcha lattes, matcha pancakes, matcha desserts—I’m all in. So it only made sense to make matcha biscotti to dip in my morning coffee. This recipe balances the earthy flavor of matcha with semisweet chocolate chips and a crunchy, satisfying texture. It’s one of my favorite matcha snacks to keep on hand for those moments when I want something special with my morning coffee or a cozy afternoon tea.
Whether you’re deep into the matcha trend or just looking for a fun twist on a classic cookie, this one’s for you. It also makes a cute homemade gift or an easy bake-ahead option for brunch. I like to think of it as the ideal blend of sophisticated and snackable.
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Ingredients for Matcha Biscotti
This recipe uses pantry staples, with the only special ingredient being the matcha powder. Make sure your matcha powder is marked as okay for baking or food. Sometimes the matcha in grocery stores isn’t made for baking, but I’ve found that if I search on Amazon I can find a ton of options. I’ve also found nice culinary-grade matcha at Costco before!
Here’s what you’ll need:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp matcha powder (culinary grade)
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (60ml) unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup mini semisweet chocolate chips
Optional for extra flair:
- A handful of chopped nuts (like pistachios or almonds)
- White chocolate drizzle after baking (because why not?)
These biscotti totally earn their spot in your list of easy matcha breakfast recipes—they’re great alongside a yogurt bowl or a matcha latte.
How to Make Matcha Biscotti
I know biscotti seem like they might be fussy to make, but I promise they’re surprisingly low-effort. The dough comes together in one bowl, and the rest is just a matter of shaping and baking.
Step 1: Preheat and Prep
Preheat your oven to 350°F and line a baking sheet with parchment paper. You don’t want these sticking!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder. You should see that gorgeous green color start to come through just a bit, but it will look a bit pale until you add everything to the wet ingredients.
Step 3: Mix Wet Ingredients
In a large bowl, beat the sugar and butter until light and fluffy. Mix in the eggs and vanilla extract.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Fold in your chocolate chips (and any other mix-ins) last.
Step 5: Shape the Dough
Scoop the dough onto your prepared baking sheet and use your hands to shape it into 2 logs about 10 inches long and 3 inches wide. Try to keep it even so it bakes uniformly.
Step 6: First Bake
Bake for 25–30 minutes, or until firm to the touch. Let it cool for 10 minutes.
Step 7: Slice and Second Bake
Once slightly cooled, use a serrated knife to slice the log diagonally into 1/2-inch slices. Lay each slice cut-side down on the baking sheet and return to the oven. Bake for 10 minutes, then flip each biscotti and bake for another 10 minutes on the other side.
Step 8: Cool and Enjoy
Let them cool completely on a wire rack. They’ll crisp up even more as they sit. And just like that, you’ve got a batch of crunchy, chocolatey, green tea-scented matcha biscotti ready to go!
Pro Tips
Here are a few little tips to help your biscotti come out just right:
- Don’t overmix. This dough comes together easily, and overmixing can make it tough. Stop as soon as everything is combined.
- Let it cool before slicing. If you try to cut the logs too soon after your first bake, they’ll crumble. Ten minutes is usually enough, but you might need more time
- Adjust baking times for crunchiness. If you like crunchy biscotti that’s great for dipping in coffee without falling apart, the recipe as written should be perfect for you. Of course, everyone’s oven is a bit different, so take that with a grain of salt. If you like a softer biscotti that you don’t want to dip in your coffee, you could try reducing the heat of your oven to 325°F for your second bake and maybe only doing 8 minutes per side.
- Use a serrated knife. A sharp, serrated knife will give you clean cuts without crushing the biscotti.
- Experiment with drizzle. Melted white chocolate or dark chocolate drizzled over the top adds a beautiful finish and extra flavor.
These biscotti store super well—keep them in an airtight container at room temperature for up to 7 days (Not that they’ll last that long!). They also freeze beautifully, which is ideal if you like to stock up on matcha snacks in advance.
FAQs
Can I use ceremonial grade matcha in this recipe?
You totally can! I recommend trying to find culinary-grade or just some that’s marked as okay for baking (sometimes the package doesn’t say culinary-grade, but it will specify that you can use the matcha for baking). Ceremonial grade matcha tends to be more expensive, so if you want to use it, go for it! If you want to save a couple bucks, just search online for matcha that can be used for baking.
How should I mix all this?
I used an electric hand mixer, but a stand mixer would also work! Because the butter is only softened and not melted, using a whisk would make this a bit difficult. Using an electric mixer won’t over-mix your dough as long as you don’t leave it sitting for like 5 minutes in your stand mixer and then walk away and make your lunch while it’s still mixing. A minute or so with an electric mixer works just fine
Can I make this recipe gluten-free?
Yes, just swap the all-purpose flour for a 1:1 gluten-free baking flour blend and you should be good to go!
What can I eat matcha biscotti with?
My go-to pairing is a warm matcha latte, but they’re also lovely with a cup of coffee or even crumbled over yogurt. They’re a surprisingly perfect addition to your matcha breakfast recipes rotation.
Can I add other flavors to this biscotti?
Absolutely! You can try adding a splash of almond extract, some citrus zest, or even swapping the chocolate for dried cranberries. It’s super customizable.
These matcha biscotti with chocolate chips are crispy, lightly sweet, and full of that signature matcha flavor I just can’t get enough of. Whether you make them for a brunch spread, a tea party, or just a weekday treat, I hope you love them as much as I do.
If you end up baking a batch, let me know how they turned out! And if you love all things matcha, try searching “matcha” in the search bar above to find some of my other fun matcha recipes.
Happy baking! 💚
Matcha Biscotti
Equipment
- 1 Electric or stand mixer
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp matcha powder culinary grade
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 1 tsp vanilla
- 1/2 cup mini semisweet chocolate chips milk or dark chocolate also work
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder.
- In a large bowl, beat the sugar and butter until light and fluffy. Mix in the eggs and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in your chocolate chips (and any other mix-ins) last.
- Scoop the dough onto your prepared baking sheet and use your hands to shape it into 2 logs about 10 inches long and 3 inches wide. Try to keep it even so it bakes uniformly.
- First bake: Bake for 25–30 minutes, or until firm to the touch. Let it cool for 10 minutes.
- Once slightly cooled, use a serrated knife to slice the log diagonally into 1/2-inch slices.
- Second bake: Lay each slice cut-side down on the baking sheet and return to the oven. Bake for 10 minutes.
- Flip each biscotti and bake for another 10 minutes on the other side.
- Let them cool completely on a wire rack. They’ll crisp up even more as they sit.
