In honor of National Chocolate Milkshake day..... I made biscotti! Makes total sense, right?
Well, anyway, it does in my head. I wanted to create another care package, and wanted to make something that would travel well. A nice, crisp biscotti seemed to fit the call wonderfully.
I adapted another lovely Leite's Culinaria recipe to my liking
whole grain matcha almond biscotti
adapted from Leite's Culinaria
2 ½ cups whole wheat pastry flour
1 cup raw turbinado sugar
1 tsp baking powder
2 tbsp matcha
¼ tsp salt
3 large eggs
1 tsp vanilla extract
¼ cup (½ stick) butter, melted
½ heaping cup (roughly) chopped raw almonds
2 tbsp egg white (or just egg white from 1 egg)
2 tbsp raw turbinado sugar mixed with ground ginger
Preheat oven to 350 ˚F and prep a baking sheet with parchment. Mix first 5 ingredients (flour, sugar, powder, matcha + salt) in a large bowl until fully combined.
In a very large bowl, whisk the eggs and vanilla extract until fully combined, and then add melted butter in a stream, continuously stirring as to not let the eggs cook. Add the flour mixture to the bowl and mix with hands until fully incorporated. Add almonds and mix with hands until combined.
Separate dough into two logs, flattening the tops. If needed, flour your space and hands, however mine was quite dry. Brush each log generously with the egg white and sprinkle with the ginger sugar. Chances are, there will be a about 1 tbsp sugar left over.
Bake logs for 20-25 minutes. Remove, and once cool enough to handle, slice logs diagonally in pieces about ½ inch wide. Turn cookies to sit on their sides. Decrease heat to 275˚ and place in oven for 18-20 minutes. After time, turn cookies on the opposite side and bake again for 18-20 minutes, or until crisp and dry. If you like them extra crispy, (or accidentally make them a bit too wide whoops!), I suggest flipping them over one last time and baking for 3-4 minutes.
Remove and enjoy with on a nice hot day with a glass of chilled almond milk, or a chilly afternoon joined by a nice correlating cup of matcha.