I am the baker boy

Matcha Biscotti with White Chocolate Chips & Almonds recipe

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A good number of my friends have been asking for something with green tea so I decided to go with this recipe from leitesculinaria. I tweaked it by adding white chocolate chips and using light brown sugar instead of turbinado sugar.

The matcha flavour comes through excellently with every crunch and so does the sweetness from the white chocolate chip. I may have over-baked it a little bit thus leading to its dark green colour though. The white chocolate chips should have also been incorporated deeper into the mixture and not so much at the exterior. However I am pretty satisfied with my end result so all is well.

INGREDIENTS :

250g of  all-purpose flour
80g of caster sugar
1 tsp of baking powder
2 tbsp of green-tea powder
1/4 tsp of  salt
3 large eggs
60g of unsalted butter, melted
1 tsp pure vanilla extract
30 g of slivered, blanched almonds
30 g of  white chocolate chips
1 egg white, lightly beaten
1 tbsp of  light brown sugar

RECIPE :

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WHISK sugar, baking powder, matcha, and salt in medium bowl

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BEAT the eggs, melted butter, and vanilla in another bowl

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COMBINE mixture

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ADD white chocolate chips and almonds

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SEPARATE into two even portions (you can see I did a terrible job here. HAHA. )
ROLL into a log the size of your tray and flatten slightly
BRUSH top with egg white and sprinkle generously with light brown sugar

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BAKE for 20-25 mins in pre-heated oven of 175C (make sure it’s firm to the touch and light brown at the top)
COOL for 10 mins or when it’s easier to handle

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CUT into bite size pieces using serrated knife (I haven’t had much biscotti in my life and these are roughly the sizes of the one I had in germany!)

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REDUCE oven temp to 135C
ARRANGE one side of the biscotti on tray
BAKE for 15 mins

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FLIP the biscotti to the other side
BAKE for another 15 mins

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PLACE into jar and serve with coffee

MATCHAEAT

ボナペティ!

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