Try this Japanese take on biscotti. A traditional Italian confectionery, biscotti is a twice-baked, crunchy almond cookie that pairs well with coffee. This recipe gives it a Japanese twist by using matcha green tea and chocolate as added ingredients, which hit the right balance between bitter and sweet. Not to mention, these biscotti come out in bright green. They'll give your coffee table a pop of color.
- 3.53 oz Rice flour
- 0.7 oz Sugar
- 0.18 oz Matcha powder
- 0.1 oz Baking powder
- 1 Egg
- 1 tbsp Rice oil / Vegetable oil
- 2 oz Chocolate bar
- 1.76 oz Cashews
- 0.7 tbsp Soy milk
Preheat the oven to 356°F (180°C).
Chop chocolate bar.
Combine rice flour, sugar, matcha powder, and baking powder in a bowl and whisk.
Crack an egg in a separate bowl and whisk to loosen.
Add rice oil (or vegetable oil) into the egg and whisk.
Pour the egg mixture into the bowl with dry ingredients. Fold with a rubber spatula.
Add chocolate chunks and cashews into the mixture.
Add soy milk to make the dough.
Stretch it into a rectangle with a thickness of about 1 inch (2cm). This dough will be baked twice. First, bake it in the oven at 356°F (180°C) for 20 minutes.
Once done, leave it for about 10 minutes and let it cool. Cut it into 1 inch (2 cm) slices). While cooling, pre-heat the oven to 302°F/150°C.
Bake at 302°F (150°C) oven for 20 minutes and let it dry.
We use cashews, but you can replace them with other nuts if you like. Its crispy texture will keep for about 3 days .