Matcha Red Bean Biscotti

A fusion of Japanese flavors in a classic Italian cookie

Servings:

12-15 biscotti

Ingredients:

For the biscotti dough:

• 1 1/2 cups all-purpose flour
• 1/4 cup matcha powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

For the red bean paste:

• 1/2 cup azuki red bean paste (see note)

Instructions

1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, matcha powder, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the azuki red bean paste.

To make the biscotti:

1. On a lightly floured surface, roll out the dough to about 1/2 inch (1 cm) thickness.
2. Cut into long strips, about 12 inches (30 cm) in length.
3. Place the biscotti on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cookie.
4. Bake for 20-25 minutes or until lightly golden brown.
5. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

To make the matcha glaze:

1. Whisk together matcha powder and powdered sugar in a small bowl.
2. Gradually add water, mixing until smooth.
3. Drizzle over the cooled biscotti.

Variations

• For an extra crunchy texture, bake the biscotti for 5-10 minutes longer.
• Experiment with different types of bean paste or flavorings to create unique variations.

Note: Azuki red bean paste is a sweetened paste made from azuki beans. You can find it in most Asian grocery stores or online.