Matcha Biscotti (adapted from Sprinkle Bakes with suggestions from The Gregorious Homebody)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 cup matcha
- 1-1 1/2 cup granulated sugar
- 1 stick butter
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup crystallized ginger, chopped finely
- 1/2 cup toasted slivered almonds
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.