Matcha Chocolate Chip Biscotti
Earthy matcha and sweet chocolate chips are a perfect pair in this batch of biscotti. This crisp cookie should be served with your favorite hot beverage for the perfect afternoon treat on a chilly day. Matcha chocolate chip biscotti are easy to make, so let’s dive into the deets!
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
Matcha Chocolate Chip Biscotti
I know not everyone enjoys matcha (I’m lookin’ at you, Paul Hollywood), but I absolutely love it! Matcha has an earthy flavor that I think works well with the bittersweet bursts of mini chocolate chips in the biscotti dough.
While I did consider going absolutely bonkers and throwing more flavors into the mix, ultimately I kept this batch simple. Just good quality matcha and mini chocolate chips.
Top Tips for Biscotti
- Use bowl scrapers to shape the dough into a log. Wearing gloves can help minimize the mess too. Or skip the gloves and lightly coat your hands in canola oil.
- Make sure the biscotti loaf is FULLY baked after the first go in the oven. If the center feels soft, pop it back in until completely cooked through. It should be a light golden brown.
- Let the loaf cool until it is close to room temperature before slicing for the best texture.
- Prevent the sliced biscotti from burning by insulating the bottoms with a silicone mat and adding a second baking tray.
- Store cooled biscotti layered between wax paper in an airtight container on the counter for 1- 2 weeks
Let’s Talk Matcha
Not all matcha is created equally though. You want to make sure it’s not mixed with sugar, and that it’s a good quality. It should be a bright green color. Shoot for premium or ceremonial grade for the absolute best flavor.
Since we’re mixing the matcha with a bunch of other ingredients, even a lower quality matcha should do okay here. Just keep in mind, the lower the quality, the more bitter the flavor will be.
Chocolate Finish
You can absolutely leave your biscotti plain, but I love when they’re finished off with a bit of chocolate. However, I always struggle over which decorating option to choose! You can dunk the bottoms in chocolate (classic), drizzle, or dunk them.
Clearly, I went with the drizzle. Since there’s already chocolate in the biscotti, I decided a light touch of chocolate was the right way to go. Plus, I think it looks pretty! What is your favorite way to add chocolate to biscotti?
Related Reading: Dirty Matcha Macarons
Tea Pairings
Matcha chocolate chip biscotti sounds like the perfect treat to serve with a matcha latte, so I had to try out the combo! Naturally, it was delicious. I love how the creaminess of the latte enriches the crisp biscotti.
Shockingly though, it wasn’t my favorite drink/ biscotti pairing. I also tried dipping the matcha chocolate chip biscotti in a plain black tea (Darjeeling, if you wanted to know) and a honey vanilla chamomile. Both of these allowed the matcha in the biscotti to shine without overpowering it.
Blunders
These matcha chocolate chip biscotti are delish, but I tried something new and I didn’t love it. My biscotti dough tends to spread out a lot in the oven giving me very long cookies with only a small hump. So this time, I shaped my log a bit fatter and shorter.
Well, it made a difference. My biscotti were super tall this time around! This meant I had to cook them longer than I’d like, resulting in more browning than I prefer. I also did not enjoy eating the super tall biscotti and much prefer the flatter ones I usually make. Next time, I’ll make the log a bit longer and flatter (like I normally do).
Enjoy!
After you make a batch of this matcha chocolate chip biscotti, I have an assignment for you. Get cozy, settle down with a good book or show, and grab a hot beverage. It’s officially Biscotti Time.
I hope you enjoy the flavors of matcha and chocolate in every bite of these twice baked cookies! If you’d like to connect more over baking, pop on over to the Bakes & Blunders Facebook page. I love chatting with fellow home bakers like you 😀
Matcha Chocolate Chip Biscotti
Ingredients
- 200 g cake flour
- 50 g almond flour
- 1 Tbsp matcha powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs room temperature
- 160 g sugar
- 80 g unsalted butter melted
- 100 g mini chocolate chips
- 30 - 50 g semisweet chocolate chopped
Instructions
- Sift the cake flour, almond flour, matcha, baking powder, and salt into a bowl and whisk to combine.
- In a large bowl, beat eggs and sugar with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
- Add the dry ingredients and gently fold until just about combined. Add the mini chocolate chips to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
- About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
- Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
- Bake the log for 30 - 40 minutes, or until baked through. The biscotti is completely baked when the top springs back and a skewer comes out clean. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool the log to room temperature.
- When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
- Once cool, melt the chocolate over a double boiler, or in the microwave on half power. Pour the chocolate into a small piping bag. Snip the tip off and drizzle a bit of chocolate over each biscotti. Let them sit until the chocolate is completely set.
- To store, place in an air tight container on the counter for up to 2 weeks. Serve with your favorite hot beverage.
Notes
- Depending on how I slice the biscotti, I usually end up with 14- 16 cookies (including the rounded ends).
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
