“Biscotti” is the plural form of biscotto. The word originates from the medieval Latin wordbiscoctus, meaning “twice-cooked/baked.” Biscotti traditionally are served with a drink, into which they may be dunked, they more frequently accompany coffee, including cappuccinosand lattes, or black tea.
2 1/2 cup cake flour
3/4 cup granulated sugar
1/2 tsp baking powder
2 1/2 tbsp Green tea powder
4 tbsp unsalted butter, melted
3/4 tsp salt
1/2 cup chopped nuts you like or chocolate chips
Preheat the oven to 350°F. Apply baking sheet. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, matcha, and salt. Set aside.
In another medium bowl beat the eggs and melted butter. Add the flour mixture to the bowl and stir until well combined, and a sticky dough is formed. Fold in the nuts.
Turn the dough out onto a lightly floured surface and knead gently. Divide into two equal portions. With floured hands, roll each portion into a log approximately 12 inches long, flattening the top slightly.
Transfer logs to a baking sheet. Bake until lightly browned and firm to the touch, about 25 minutes. Remove the logs from oven and let stand until cool.
Reduce oven temperature to 275°F. Transfer the cooled logs to a cutting board and slice them into ½-inch thick slices. Lay the cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. Using tongs, turn the cookies over and bake until slightly dry, about 15 to 20 more minutes.
Cool the biscotti on wire rack and you may enjoy with coffee or tea.