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Matcha Tiramisu Biscotti

2023-02-15 - Written by: Sophia De Laurentiis

Italian Japanese Matcha Tiramisu

Matcha Tiramisu Biscotti

A Japanese-inspired twist on the classic Italian biscotti, featuring matcha green tea and tiramisu flavors.

Matcha Tiramisu Biscotti

Ingredients:

  • 1 cup (200g) unsalted butter, softened
  • 3/4 cup (180g) white granulated sugar
  • 2 large eggs
  • 2 teaspoons matcha powder
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces (225g) mascarpone cheese, softened
  • 8 ounces (225g) espresso or strong coffee
  • 2 tablespoons unsweetened matcha powder
  • 1 cup (250g) confectioners' sugar

Instructions:

For the Biscotti:

  1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Add the matcha powder to the wet ingredients and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Divide the dough in half and shape each half into a long, thin log about 2 inches (5 cm) in diameter.
  7. Place the logs onto the prepared baking sheet, leaving at least 4 inches (10 cm) of space between them.
  8. Bake for 20-25 minutes or until the edges are lightly golden brown.
  9. Remove from oven and let cool on a wire rack for 10 minutes before slicing into 1-inch (2.5 cm) thick slices.

For the Tiramisu Cream:

  1. In a medium bowl, mix together mascarpone cheese and confectioners' sugar until smooth.
  2. Add matcha powder to the mascarpone mixture and whisk until combined.
  3. Set aside for later use.

Assembly:

  1. Dip each biscotti slice into the espresso or strong coffee for about 5-10 seconds on each side.
  2. Place the coffee-soaked biscotti slices on a wire rack set over a piece of parchment paper to dry slightly.
  3. Spread a small amount of tiramisu cream onto one half of each biscotti slice, leaving a 1/4-inch (6 mm) border around the edges.
  4. Fold the other half of the biscotti in half and gently press down on it to adhere the two halves together.

Tips:

  • To make the matcha powder evenly distributed throughout the dough, you can mix it with a small amount of warm water before adding it to the wet ingredients.
  • If using espresso or strong coffee, be sure to use it at room temperature for better results.
  • You can adjust the level of bitterness by using more or less matcha powder in the biscotti and tiramisu cream.