I love Biscotti, the crunchy Italian sweet ‘twice-baked’ biscuits . Classic Almond Biscotti is my favourite. My daughter made Cranberry & Pistachio Biscotti on the other day and they were absolutely delicious. Do you like Biscotti? Why don’t you try my Japanese inspired ‘Matcha Biscotti’? I usually use Walnuts, but Almonds, Macadamia or Pistachio are all good for this recipe. These biscotti have fairly strong Matcha flavour and you may wish to use less Matcha powder, but I am sure all Matcha lovers would enjoy these biscotti.
24 to 28 Biscuits
Self-Rising Flour 1 cup
Caster Sugar 1/2 cup
Matcha Powder 2 tablespoons
Salt 1 pinch
Toasted Walnuts 1 cup *OR other nuts of your choice, toasted or roasted
Eggs 2 *lightly beaten
Vanilla Extract 1/2 teaspoon *optional
Preheat oven to 170°C. Line a large baking tray with baking paper.
Place Self-Rising Flour, Sugar, Matcha Powder and a pinch of Salt in a large bowl and mix well and get rid of any lumpy bits. Add Walnuts and combine.
Make a well in the centre and add the lightly beaten Eggs and Vanilla, mix and knead with your hand until the mixture forms a ball.
Divide the mixture in half, roll each one into a 20cm log on a floured work surface. Place logs on prepared baking tray and flatten slightly so they are about 2 to 3cm thick.
Bake for 20 to 25 minutes. Remove from the oven and set aside to cool. When the logs are cool enough to handle safely, slice diagonally into 1cm thick biscuits using a bread knife or serrated knife.
Arrange the sliced biscuits back onto the baking tray. Reduce the heat to 140°C, and bake for 15 to 20 more minutes.
Remove from the oven and allow to cool completely.