Green Biscotti? Why Not!? Matcha and Chocolate Chip Biscotti
February 8, 2013
I enjoyed the flavor of the Matcha Green Tea and Yogurt Chip Cookies I made in late December so much that I wanted to make another baked something with it. I didn’t really want to do cookies again, so I thought – hey, why not try biscotti with it? I made a lot of biscotti last year, and it’s pretty simple to make, so I thought my odds were pretty good that it would work out well.
I threw in some chocolate chips and yogurt chips I had left over from previous baking endeavors. I also did a combination of butter and applesauce to lighten things up a bit (and to make up for the chocolate and yogurt chips).
What I found particularly amusing was how much the dough ended up looking like the stuff you put in the bottom of a flower arrangement to keep the flowers in place. Fortunately it didn’t taste remotely the way I imagine that stuff would taste.
makes about 20
2 Tbsp butter, melted
5 Tbsp applesauce
1/2 oz matcha green tea powder
1/2 tsp vanilla
1/4 cup white and/or chocolate chips
3/4 cup erythritol (or 1 cup sugar)
1/4 tsp salt
1 tsp baking powder
1 + 1/2 cup flour
Pre-heat oven to 300 degrees. Line two baking sheets with aluminum foil, and spray well with cooking spray.
Mix all ingredients through salt in a large bowl. Add the baking powder, and then gradually add the flour mixture in about 3 batches, combining well.
Rinse your hands in cold water and just shake (but not dry) them off. Take the dough and form skinny loaf between 2-3 inches wide and about 12 inches long. (The dough will spread a bit as it bakes.) Note that you can make 2 loaves if you’d rather.
Bake for 30-40 minutes, until it has the consistency of a loaf of bread (just a tiny bit of give when you touch the top). Remove from the oven and let cool for 10 minutes. As soon as you remove the biscotti, decrease the oven temperature to 275.
Slice the loaf diagonally with a serrated knife into 1/2 to 3/4 inch slices. Wipe the aluminum foil with a paper towel to get rid of excess cooking spray, then arrange the slices on the baking sheets, and bake until the biscotti are dry – anywhere between 10 and 30 minutes (seriously, it’s a crazy range – I have different results with basically the same batter each time). Remove from oven, and cool on a rack.