Sweet Treats
88
Matcha Biscotti with
Bittersweet DrizzleHANDS-ON 20 M I N.
TOTAL 2 H R.Matcha is finely ground powder of
specially grown and processed green
tea leaves, which are high in disease-
fighting antioxidants. If the dough’s
stickiness makes it difficult to work
with, dampen your hands slightly
before shaping it.7.5 oz. whole-wheat pastry flour
(about 2 cups plus 2 Tbsp.)(^3) ⁄ 4 cup granulated sugar
1 Tbsp. matcha powder
(^1) ⁄ 2 tsp. baking powder
(^1) ⁄ 2 tsp. table salt
(^3) ⁄ 4 cup unsalted roasted almonds
3 large eggs
1 tsp. vanilla extract
(^1) ⁄ 2 tsp. almond extract
3 oz. bittersweet chocolate,
chopped
1 tsp. instant espresso granules
- Preheat oven to 350°F. Whisk
together flour, sugar, matcha, baking
powder, and salt in a large bowl.
Stir in almonds. Add eggs and extracts.
Beat with an electric mixer on medium
speed until a sticky dough forms,
about 2 minutes. - Divide dough in half. Shape each half
into an 8-inch-long log on a baking
sheet lined with parchment paper. Pat
each log to a width of 3 inches. Bake at
350°F until set, about 20 minutes.
(Dough will be cracked.)
3. Remove biscotti logs from oven; cool
on pan 5 minutes. Using a wide spatula,
carefully transfer biscotti logs to a wire
rack; cool 15 minutes. Reduce oven
temperature to 300°F.
4. Place biscotti logs on a cutting
board. Cut each diagonally into 12
slices. Return slices to parchment-lined
baking sheet. Bake at 300°F 20
minutes, flipping slices after 10 minutes.
Cool completely on a wire rack, about
30 minutes.
5. Place chocolate in a microwave-safe
bowl. Microwave on medium until
melted, about 1 minute and 30 seconds,
stirring every 30 seconds (be careful
not to overheat chocolate so it doesn’t
scorch or seize). Stir in espresso
granules. Drizzle chocolate mixture
over biscotti. Let stand until chocolate
mixture sets, about 10 minutes.
SERVES 24 (serving size: 1 biscotto); CALORIES
113; FAT 4g (sat 1g, unsat 3g); PROTEIN 3g; CARB
15g; FIBER 2g; SUGARS 7g (added sugars 6g);
SODIUM 68mg; CALC 2% DV; POTASSIUM
2% DV