Matcha Green Tea and White Chocolate Biscotti
Matcha Green Tea and White Chocolate Biscotti

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, matcha green tea and white chocolate biscotti. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Matcha Green Tea and White Chocolate Biscotti is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Matcha Green Tea and White Chocolate Biscotti is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook matcha green tea and white chocolate biscotti using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Green Tea and White Chocolate Biscotti:
  1. Take 120 g cake flour
  2. Get 45 g granulated sugar
  3. Get 1 egg
  4. Take 2 to 3 tsp milk
  5. Take 1 tsp baking powder
  6. Make ready 1 Tbsp MATCHA Green Tea powder
  7. Make ready 1/3 cup mixed nuts
  8. Make ready 60 g White Chocolate
Instructions to make Matcha Green Tea and White Chocolate Biscotti:
  1. Chop the white chocolate. Preheat oven to 180C (360F).
  2. In a bowl, sift together flour, green tea and baking powder.
  3. Add sugar and milk and beaten egg, then combine with spatula. (If the dough is too dry, you could add a little milk).
  4. Add mixed nuts using your hands.
  5. Shape into a long roll on a cookie sheet. Flatten to about one inch thickness.
  6. Bake dough in the oven at 360F for 20 minutes. Remove from oven and allow to cool.
  7. Cut into diagonal slices. Place the cut sides down. Bake it in the oven at 320F for about 8 to 10 minutes. Transfer to a rack and cool.
  8. Melt white Chocolate in a double boiler over low heat until melted and smooth. Dip biscotti half-way into the melted chocolate. Place biscotti on a parchment paper. Refrigerate until chocolate is firm.

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