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.
Cream the butter. Preheat the oven to 325°F. In a medium mixing bowl, cream the butter and sugar together. Add the vanilla extract and eggs and mix until smooth.
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Add the dry ingredients. In a separate bowl, mix the flour, aged black ginger, baking powder, and salt. Stir into the butter mixture until well incorporated, then add the hazelnuts and mix again.
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Shape the logs. Line a baking sheet with parchment paper. Divide the dough into 3–4 pieces. On a floured surface, roll each piece into a log about 2 inches in diameter. Place the logs on the parchment as far apart as possible.
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Bake the logs. Bake for 30 minutes or until lightly browned.
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Slice. Keep the oven on. Move the logs to a cutting board and let cool slightly, then cut on a diagonal with a serrated knife into about ½-inch-thick pieces.
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Bake again. Place the slices back on the baking sheet, cut side up, and bake for about 15 minutes, turning once.
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Cool. Transfer the cookies to a rack and let cool.
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Make the glaze. Combine the powdered sugar, matcha, milk, and vanilla in a medium mixing bowl. Slowly whisk until it reaches the consistency you like; add more milk if it’s too thick, or more powdered sugar if it’s too thin.
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Drizzle the glaze. When the biscotti are thoroughly cooled, use a whisk or spoon to drizzle the matcha glaze across the tops.
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Set and store. Let the glaze dry, then store the biscotti in an airtight container and enjoy within two weeks.
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.
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:
