Delicious, Crunchy (Not So Sweet) Matcha Biscotti Recipe

Crispy Matcha Biscotti

Crispy Matcha Biscotti

These crispy and crunchy matcha biscotti are just the thing for a relaxing snack on your own, or to serve to guests. Just be sure to make enough for everyone!

With this scrumptious recipe, the cocoa powder blends beautifully with Matcha chocolate chips to create a rich and sinfully yummy Italian cookie—without being too sweet. The Matcha chips are made by combining Matcha powder with white chocolate, so the balance of sweet and bitter is just right.

This born-to-be-dunked biscotti is mouth-wateringly perfect with a marvelous Matcha green tea latte!

And don’t forget about Matcha health benefits. Any time you use Matcha in a recipe, you’re inviting a big energy boost, as well as increased concentration, focus, relaxation, and immunity, since Matcha has the highest concentration of antioxidants of any other form of green tea in the world.

Store the matcha biscotti in an airtight container, and it will remain delicious for up to two weeks.

Mmmm…two weeks of biscotti!

Matcha Biscotti Recipe

Crispy Matcha Biscotti


  • 2 cups all-purpose flour
  • 2/3 cup best quality cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup dark chocolate chips
  • 1 cup sliced almonds
  • 1/2 cup Matcha chocolate chips

  1. Preheat oven to 350°. Cream butter and sugar together in a large bowl. Blend in eggs and extracts until well mixed.
  2. Mix flour, cocoa, baking soda, and salt in a medium bowl. Gradually add this mixture to the butter mixture. Use the stand mixer on low speed or a large spoon to do this. Stir in chocolate chips and almonds.
  3. Shape the dough directly on the baking sheet into an 11-inch by 3-inch log. Bake for about 25-30 minutes, until the biscotti log is firm and dry to the touch. Remove from oven and let cool for 10-15 minutes.
  4. Put the biscotti log onto a cutting board. Using a serrated knife, cut out diagonal slices of the biscotti, about 3/4-inch thick, until you get 30 equal cookie pieces.
  5. Place the cut matcha biscotti on the original baking sheet and return to oven to bake for an additional ten minutes, until the cookies are hardened and crisp.
  6. Remove the baking sheet from oven and transfer the cookies to cool on a cooling rack. Pack the biscotti into an air-tight container and store at room temperature for up to two weeks.

Yield 30 biscotti cookies

To learn how to make amazingly tasty treats using Matcha powder, download our recipe book today, or visit our blog!

Share this Recipe