This easy Matcha Biscotti recipe dips and drizzles matcha glaze on biscotti for a wonderfully delicious treat for yourself or a friend!
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.
How to Make 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!
How to Make Matcha Glaze
Of course, for this recipe I wanted to coat the biscotti in a sweet matcha glaze. So, for this matcha glaze recipe you’ll have to do the extra work of whisking together four ingredients in a bowl. STAY WITH ME.
It’s dealers’s choice on the green tea glaze, whether you want to do a solid-half-dunk, or matcha drizzle 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!
*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. Yield: Serving Size: Nutrition information has been auto-calculated for your convenience.
For the Biscotti
For the Matcha Glaze
Amount Per Serving: Calories: 352|Total Fat: 11g|Saturated Fat: 1g|Trans Fat: 0g|Unsaturated Fat: 9g|Cholesterol: 47mg|Sodium: 153mg|Carbohydrates: 60g|Fiber: 1g|Sugar: 33g|Protein: 5g|
*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.
Nutrition information has been auto-calculated for your convenience.
December 21, 2016 | Last Updated on July 14, 2021 by Linda