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Matcha Green Tea and White Chocolate Biscotti

Here is my Japanese biscotti! Ta-da! Have a tea break with these!

Yuki

Ingredients

  1. 120 g cake flour
  2. 45 g granulated sugar
  3. 1 egg
  4. 2 to 3 tsp milk
  5. 1 tsp baking powder
  6. 1 Tbsp MATCHA Green Tea powder
  7. 1/3 cup mixed nuts
  8. 60 g White Chocolate

Method

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    Chop the white chocolate. Preheat oven to 180C (360F).

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    In a bowl, sift together flour, green tea and baking powder.

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    Add sugar and milk and beaten egg, then combine with spatula. (If the dough is too dry, you could add a little milk).

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    Add mixed nuts using your hands.

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    Shape into a long roll on a cookie sheet. Flatten to about one inch thickness.

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    Bake dough in the oven at 360F for 20 minutes. Remove from oven and allow to cool.

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    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.

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    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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