(Original Blog Recipe – Contains Gluten, Eggs & Dairy)
Yummy Vanilla Bean Matcha Green Tea Biscotti is one of my blogs original recipes. It contains gluten, eggs, and dairy. I have kept it here, as I have all of the original recipes, for those of you who love it and would like to keep the recipe the same! Please stay tuned and follow me as I will have the gluten, egg and dairy free alternative options coming soon!
I hope you enjoy making these yummy treats as much as I do. If you enjoy the recipe please share it on Pinterest or any other social media so that others can make it too!
This recipe combines two of my favourite things: Matcha green tea – for its incredible health benefits, and biscotti – my go to snack with my late morning late. I love biscotti so much because it lasts a long time since its twice baked. If you make a large batch, you can store it in a sealed container for a few weeks and don’t have to rely on store bought baked goods that are full of chemicals (and way too much sugar) when you want something quick.
Ingredients in Yummy Vanilla Bean Matcha Green Tea Biscotti
This combination is seriously amazing. But the key ingredient that truly makes the biscotti irresistible is the use of real vanilla bean. Vanilla extract is great and convenient in a pinch, but if you can track down some vanilla beans and extract the seeds (which is really easy), then you will not regret the tiny bit of extra effort. Some large chain grocery stores and specialty food stores should carry vanilla beans in a vial in the baking isle (I even found some at Costco the other day). Here is a great article for how to use a vanilla bean: How To Use a Vanilla Bean.
- All Purpose Flour
Gluten Free version to come soon.
I use Savor Grass Fed Butter.
Granulated Sugar or Cane Sugar
- Matcha Green Tea Powder
I use DoMatcha organic high grade Japanese Matcha for it’s purity and delicious depth of flavour.
- Vanilla Bean
Real Vanilla Bean gives the most incredible flavour and aroma.
- Other Ingredients
Egg, Salt & Baking Powder (Egg free version coming soon).
How do I chose a good Matcha?
You will also want to find a high quality matcha powder. You can usually tell the quality by the price. High quality matcha is a lot more expensive – but I think its worth it. The higher the grade the better. Generally, Japanese Matcha tends to be of much higher quality. Low quality matcha is bitter and not tasty or sweet. As well, the colour is more yellow than the vibrant green that it should be. One warning – matcha does have caffeine so you may want to take caution when offering it to your child – my husband did not, and now I have a super hyper 5 year old boy to deal with. Good thing he has hockey practice today!
I hope you try and love these Yummy Vanilla Bean Matcha Green Tea Biscotti! If you do, please rate the recipe and comment below so I know you loved them.
Thank you once again for your readership!
- 1/4 cup Butter room temperature is best
- 1/3 cup Granulated Sugar
- 1 tsp Matcha Green Tea Powder
- 2 tsp Milk
- 1/2 Vanilla Bean Or 1 tsp pure vanilla extract
- 1 Large Egg
- 1 1/3 cup All Purpose Flour
- 1/4 tsp Salt
- 1 tsp Baking Powder
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, using an electric mixer mix together the butter and sugar on low speed until creamy.
- In a small bowl or cup, combine milk and matcha powder. stir until no more clumps remain.
- Extract the seeds from half a vanilla bean.
- Add the extracted vanilla bean seeds and matcha mixture to the butter and sugar. Mix well. Beat in the egg.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Slowly add the dry ingredients to the wet ingredients.
- Shape the dough into a log that is about 12 inches long and place on baking sheet. Bake at 350°F for 30 minutes.
- Remove from oven and lower the temperature to 320°F. Wait 20 minutes for the log to cool.
- After 20 minutes, using a very sharp serrated knife, cute the log diagonally into 1/2 inch pieces. Carefully place the biscotti pieces back on the baking sheet and bake at 320 for a further 25 minutes. Remove from the oven and allow to cool completely.