I wanted to make something that felt worthy of this culinary matcha, so I decided to whip up a batch of homemade biscotti.
How to Make Matcha Biscotti
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 13×9″ baking sheet with parchment paper (or use a silicone baking mat). Step #2: In a medium mixing bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined. Step #3: Pick up the dough and roll it into a ball with your hands. Place the ball on the lined cookie sheet and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness. Step #4: Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is lightly browned. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until golden brown around the edges.* Cool the biscotti on a rack. Step #5: To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined. Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken.
