Matcha Biscotti (adapted from Sprinkle Bakes with suggestions from The Gregorious Homebody) Ingredie
Matcha Biscotti (adapted from Sprinkle Bakes with suggestions from The Gregorious Homebody) Ingredients: 2 cups all-purpose flour 1 ½ tsp baking powder ¼ cup matcha 1-1 ½ cup granulated sugar 1 stick butter 2 large eggs 1 tsp vanilla ¼ cup crystallized ginger, chopped finely ½ cup toasted slivered almonds Instructions: Preheat oven to 325˚. Line a large cookie sheet with parchment and set aside. In a mixing bowl, combine flour, baking powder, and matcha. Set aside. Cream butter and sugar together until light in colour. Beat in the eggs and vanilla. Mixing at a low speed, slowly add the dry ingredients. When dough is thoroughly mixed, add ginger and almonds. Mix on low speed until the add-ins are evenly distributed. Divide dough in half and shape each portion into a log, about 12" long. Flatten with your hands and shape into a rectangle with rounded edges Bake for 25-30 minutes. Remove and cool for 5 minutes. Using a serrated knife, cut into slices 1" thick. Bake again for an additional 10-12 minutes. Cool completely on a wire rack. Store in an airtight container. -- source link
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