Matcha Biscotti with Rice Flour

Kome-ko Biscotti

  • By
    Rie Nakamura
  • Time
    50 minutes
Matcha Biscotti with Rice Flour

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.

Nutrition per Serving
  • Calories
    104
  • Sodium
    37mg
  • Fat
    5g
  • Protein
    2.4g
  • Carbs
    12.2g
  • Fiber
    0.7g
  • Cholesterol
    19mg

Ingredients

Servings
-
6
+
Imperial
  • 3.53  oz Rice flour
  • 0.7  oz Sugar
  • 0.18  oz Matcha powder
  • 0.1  oz Baking powder
  • Egg
  • tbsp Rice oil / Vegetable oil
  • oz Chocolate bar
  • 1.76  oz Cashews
  • 0.7  tbsp Soy milk

Instructions

Step 1

Preheat the oven to 356°F (180°C).

Step 2

Chop chocolate bar.

Matcha Biscotti with Rice Flour

Step 3

Combine rice flour, sugar, matcha powder, and baking powder in a bowl and whisk.

Matcha Biscotti with Rice Flour

Step 4

Crack an egg in a separate bowl and whisk to loosen.

Matcha Biscotti with Rice Flour

Step 5

Add rice oil (or vegetable oil) into the egg and whisk.

Matcha Biscotti with Rice Flour

Step 6

Pour the egg mixture into the bowl with dry ingredients. Fold with a rubber spatula.

Matcha Biscotti with Rice Flour

Step 7

Add chocolate chunks and cashews into the mixture.

Step 8

Add soy milk to make the dough.

Step 9

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.

Matcha Biscotti with Rice Flour

Step 10

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.

Matcha Biscotti with Rice Flour

Step 11

Bake at 302°F (150°C) oven for 20 minutes and let it dry.

Matcha Biscotti with Rice Flour

Tips

We use cashews, but you can replace them with other nuts if you like. Its crispy texture will keep for about 3 days .

Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.