Matcha biscotti with crystalized ginger

By SprinkleBakes

An Asian spin on an Italian cookie. Pairs well with hot tea instead of coffee.
Recipe created by Heather Baird at http://www.sprinklebakes.com

Ingredients

• 2 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1/4 cup Matcha Milk tea powder
• 1 cup granulated sugar
• 1 stick butter softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup crystallized ginger, chopped fine
• 1/2 cup toasted slivered almonds

Details

Servings 18
Adapted from sprinklebakes.com

Preparation

Step 1

Preheat oven to 325 degrees. Line a large cookie sheet with parchment and set aside.

In a mixing bowl combine flour, baking powder and matcha. Set aside.

In a mixer with paddle attachment, beat butter and sugar together until light in color. Beat in the eggs and vanilla.

Lower the mixing speed and slowly add dry ingredients. When dough is thoroughly mixed, add ginger and almonds. Mix on low speed until add-ins are distributed.

Divide dough in half and shape each portion into a log, about 12”long. Flatten with hand and shape into a rectangle with rounded edges. (example pic at sprinklebakes.com)

Bake for 25-30 minutes. Remove and cool for 5 minutes. Using a serrated knife, cut slices into 1”portions. Bake again for an additional 10-12 minutes.

Cool completely on a wire wrack. Store in an airtight container.