Homemade biscotti drizzled with a mouthwatering matcha glaze might sound intimidating… but trust us, this is a simple recipe for novice bakers and seasoned chefs alike.
These biscotti are crunchy and sweet yet not overly so. The drizzled matcha glaze adds the perfect contrast and the most fantastic umami flavor. They are surprisingly easy to make and only require a handful of ingredients.
These versatile cookies are perfect for dipping in a cup of matcha or paired with a glass of wine.
We’ve added a touch of Japanese aged black ginger to the dough, which gives the cookie a delectable warmth, hint of spice, and added healthy twist – taking a traditional Italian dessert and effortlessly elevating it to new heights.
What is a biscotti?
Biscotti, the twice-baked Italian cookie, actually dates back to Roman times. These cookies were a staple for travelers due to their durability. They could be stored for months and could make it through long journeys, which was perfect for travelers and soldiers alike. The word “biscotti” comes from the Latin “bis” (twice) and “coctum” (baked, which perfectly describes the baking process that gives biscotti their unique taste and texture.
Ingredients for your biscotti:
- ½ cup unsalted butter, room temperature
- ¾ cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp aged black ginger
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cup chopped hazelnuts
Ingredients for your matcha glaze:
- 1 cup powdered sugar
- 1 tbsp organic culinary-grade matcha
- 2 tbsp milk
- 1 tsp vanilla extract
How to make your biscotti cookies
- Preheat the oven to 325 °F. In a medium mixing bowl, cream butter and sugar together. Add vanilla extract and eggs and mix until smooth.
- Mix flour, baking powder, and salt in a separate bowl. Stir into butter mixture until well incorporated. Add hazelnuts and mix again.
- Line a baking sheet with parchment paper. Diving dough into 3-4 pieces. On a floured surface, roll each piece of dough into a log about 2 inches in diameter. Place logs on parchment paper as far apart as possible.
- Bake for 30 minutes or until lightly browned.
- Keep the oven on, remove the biscotti, and place it on a cutting board. Let cool slightly. Cut the logs on a diagonal using a serrated knife into about 1/2-inch-thick pieces.
- Place back on the baking sheet, cut side up, and bake again for about 15 minutes, turning once.
- Transfer cookies to a rack and let cool.
How to make your matcha glaze + dip & drizzle on your biscotti cookies
- Combine powdered sugar, matcha, milk, and vanilla in a medium mixing bowl. Slowly whisk until the desired consistency is reached. If it is too thick, add more milk; if it is too thin, add more powdered sugar.
- When the biscotti are thoroughly cooled, use a whisk or spoon to drizzle matcha glaze across the tops.
- Let glaze dry and then store your matcha biscotti cookies in an airtight container and enjoy within two weeks.
Tips on how to make biscotti cookies with matcha glaze
- Have fun. Even if you don’t get the perfect biscotti shape, we promise they will still taste amazing!
- If the dough feels too sticky to roll, lightly oil your hands.
- The partially baked logs can be pretty fragile. Handle them with care or allow them to cool a bit more.
- Taste and adjust the glaze as you go – adding or subtracting your matcha flavor as you see fit.
- Let the biscotti fully cool before glazing, or it will run right off.
- You can substitute hazelnuts for almonds or any other nut you love!
Try other popular matcha dessert recipes
If you’re looking for more sweet matcha treats, you can check out these other recipes too: