Matcha Biscotti
These matcha biscotti with chocolate chips are crisp, lightly sweet, and packed with earthy matcha flavor balanced by pockets of melty chocolate. Perfect for pairing with coffee, tea, or enjoyed as a quick matcha snack.
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.