It’s time for May’s Recipe Redux challenge. Here is what we have going on this month:
Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.
When I first started brainstorming ideas for this challenge I started to think about what goes well with tea and of course one of the most obvious is biscotti. These cookies are twice baked making them dry and crunchy and the perfect thing dipped into a cup of tea, or even coffee. These biscotti have the right amount of crunch, yet not enough to break your teeth, as they are tender on the inside. They have just a hint of sweetness so they can easily be enjoyed as a morning or afternoon snack without making you feel like you are eating dessert.
Let’s take a minute to talk about Matcha Green Tea Powder. The benefits of green tea are well known, but with Matcha tea the entire tea leaf is stoneground and consumed, wich gives even higher concentrations of vitamins, mineral, antioxidants and amino acids There are also many other health benefits of Matcha tea powder including the following:
Boosts metabolism and burns calories
Calms and relaxes
Enhances mood and aids in concentration
Fights against viruses and bacteria
Is rich in fiber
Lowers cholesterol and blood sugar
Do you need more convincing to give these biscotti with its magical powder a try?
The biscotti will last several weeks in an air tight container.
Recipe yields approximately 24 biscotti
- 2½ cups whole wheat flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- 2 tablespoons matcha powder
- 4 Tablespoons unsalted butter, melted
- ¾ teaspoons salt
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios
- Preheat the oven to 350 degrees. Lightly apply cooking spray to baking sheet. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, matcha, and salt. Set aside.
- In another medium bowl beat the eggs, melted butter, and vanilla. Add the flour mixture, in several batches, to the bowl and stir until well combined, and a sticky dough is formed. Fold in the pistachios.
- Turn the dough out onto a lightly floured surface and knead gently 5 or 6 times. Divide into two equal portions. With floured hands, roll each portion into a log approximately 12 inches long, flattening the top slightly.
- Transfer logs to a baking sheet. Bake until lightly browned and firm to the touch, about 25 minutes. Remove the logs from oven and let stand until cool enough to handle.
- Reduce oven temperature to 275 degrees. Transfer the cooled logs to a cutting board and slice them on the diagonal into ½-inch thick slices using a serrated knife. Lay the cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. Using tongs, turn the cookies over and bake until slightly dry, about 15 to 20 more minutes.
- Cool the biscotti on wire rack.