Easy Matcha Biscotti Recipe

A plate with biscotti, drizzled with matcha.

4.50 from 12 votes

Transform your snack time with our Easy Matcha Biscotti recipe! This recipe brings a matcha glaze twist to the classic biscotti, perfect for a delightful tea time treat.

Prep Time25

Cook Time50

Total Time1 15

Course: Breakfast

Cuisine: Italian

Diet: Dairy Free, Vegetarian

Servings:

Calories: 358kcal

Author: Linda

Ingredients

For the Biscotti

1/2 cup vegetable oil
3 large eggs
1 cup granulated sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
Pinch salt

For the Matcha Glaze

1 1/2 teaspoons matcha powder
3 tablespoons hot water
2 teaspoons corn syrup
1 3/4 cups sifted powdered sugar

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 13x9" baking sheet with parchment paper (or use a silicone baking mat).
In a medium mixing bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined.
Pick up the dough and roll it into a ball with your hands. Place the ball on the lined cookie sheet and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness.
Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is lightly browned. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until golden brown around the edges.* Cool the biscotti on a rack.
To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined. Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken.
Either drizzle the glaze over the cooled biscotti or dunk the cookies right into the glaze. Let stand for 15 minutes to allow the glaze to harden. Store in an airtight container for up to one week.

Notes

*The biscotti will harden a bit after it comes out of the oven, so it's okay if it still feels a little soft in the middle.

Store the biscotti in an airtight container at room temperature, where they will stay fresh for up to 2 weeks. To freeze, wrap the biscotti in plastic wrap and then place them in a freezer-safe bag, where they can last for up to 3 months.

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