Preheat oven to 350. Whisk together flour, sugar, matcha,
baking powder, salt. Stir in almonds. Add eggs and extracts.
Mix well. Divide dough in half. Shape each half into an 8 in. log
on a baking sheet lined with parchment paper. Pat each log
into a width of 3 in. Bake at 350 until set, about 20 minutes.
(Dough will be cracked.)
Remove biscotti logs from oven, cool on pan for 5 min. Using a
wide spatula, carefully transfer to a wire rack, cool 15 min.
Reduce oven temperature to 300. Slice biscotti logs
diagonally. Return to parchment lined baking sheet, bake 20
minutes, flipping slices after 10. Cool completely on rack 30
min.
Place chocolate in a microwaveable bowl, microwave until
melted, about 1 min 30 sec, stirring every 30 sec. Stir in
expresso powder. Drizzle over biscotti, let stand 10 min.
Originally Submitted
5/12/2019
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