Treat yourself (or a friend!) with these easy matcha-glazed biscotti!
This recipe is the marriage of two things that always make me feel fancy: biscotti and matcha!
I always feel like I’m splurging when I order biscotti at a coffee shop. When I make it at home, I figure that I put in all the (not) hard work, so I earned it.
Matcha, on the other hand, always feels like a special treat.
It’s not just that it happens to be my very favorite color in the world; though that alone would make me smile.
It’s more about the overall matcha experience. It’s the delicate, earthy taste, the ancient origins, and the knowledge that matcha is a highly prized commodity.
If you’re not already familiar with matcha (or if you’ve seen it around but have been afraid to try it), here’s what you need to know:
Matcha is essentially a form of green tea. It’s made from only shade-grown green tea leaves, which are then ground into a very fine powder. Since it’s ground up, you consume the entire leaf rather than just the water that has steeped in it.
It’s super nutrient-rich, and it provides just the right about of sustained energy. Green tea has about a third the amount of caffeine as a cup of coffee, but I feel alert longer, and with less peaks and valleys.
All around, I consider it a ‘superfood’ because its packed with antioxidants and it makes me really happy.
I’ve loved matcha-made green tea lattes for years, but I only recently started incorporating matcha into other recipes. I’m pretty particular about flavor and sourcing, so I was thrilled when matcha LOVE® suggested partnering on a recipe.
Matcha LOVE® makes all sorts of fun products, from bottled tea to tea bags to tea powder! You can find these goodies online.
I wanted to make something that felt worthy of their culinary matcha, so I decided to whip up a batch of homemade biscotti.
Making biscotti is WAY easier than you would think. If you can make sugar cookies, you can make biscotti.
All you need to do is whip up a really basic cookie dough, bake it, slice it, and bake it again.
The only trick is getting the right shape. I like to form the biscotti dough in a large bowl, then plop it down right in the middle of a parchment-lined 13×9″ baking sheet.
Then, I use both hands to roll the ball forward and backward, applying pressure so it rolls out into a log shape. It’s like when you used to make little “snakes” from clay as a kid.
Keep rolling until the log is as long as the baking sheet, then press it down to about 3/4″ thickness.
After that, bake the flattened cookie log and then cool it on a rack for a few minutes before slicing it. Return the sliced pieces to the oven for a few minutes and you’re all done!
Of course, for this recipe I wanted to coat the biscotti in a sweet matcha glaze so you’ll have to do the extra work of whisking together four ingredients in a bowl. STAY WITH ME.
It’s dealers’s choice whether you want to do a solid-half-dunk, or drizzle the glaze over the top.
I did a little of both so I could put together a nice gift for a friend of mine who is a fellow matcha-lover.
If you’re looking for more inspiration, check out these great gift sets!
Here’s the Recipe!
For the Biscotti
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
For the Matcha Glaze
- 1 1/2 teaspoons matcha powder
- 3 tablespoons hot water
- 2 teaspoons corn syrup
- 1 3/4 cups sifted powdered sugar
- Preheat your oven to 375 degrees Fahrenheit. Line a 13x9" baking sheets with parchment paper (or use a silicone baking mat).
- In a medium mixing bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined.
- Pick up the dough and roll it into a ball hands. Place the ball on the lined cookie sheet and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness.
- Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is lightly browned. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the dough crosswise into 1/2 slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until golden brown around the edges.* Cool the biscotti on a rack.
- To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined. Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken.
- Either drizzle the glaze over cooled biscotti, or dunk the cookies right into the glaze. Let stand for 15 minutes to allow the glaze to harden. Store in an airtight container for up to one week.
*The biscotti will harden a bit after it comes out of the oven, so it's okay if it still feels a little soft in the middle.
Amount Per Serving Calories 370Total Fat 1gCarbohydrates 77gProtein 10g