Hey, Everyone – following that “Matcha” craze? I thought it would be a great idea to combine some Matcha tea powder (green) and dried cranberries (red) for a holiday recipe. Here are some mean Matcha-Cranberry Biscotti. The best thing about making these is that you can make them now and freeze them until Christmas!
Prep time: 15 minutes
Bake time: 25 – 30 minutes
Makes: 25 – 30 biscotti
Ingredients:
3-3/4 cups unbleached, all-purpose flour
2 tablespoons Matcha tea powder
1 teaspoon salt
1-1/2 teaspoons baking powder
4 large eggs
2 large egg yolks
1-3/4 cup unbleached, granulated sugar (you can substitute regular granulated sugar)
1/3 cup vegetable oil (sunflower or safflower preferred)
3/4 cup slivered, roasted almonds
Prepare Dough & Shape Dough Logs:
1. Preheat oven to 350°F.
2. Line two 18″ X 12″ baking sheets with parchment paper; set aside.
3. In a 1-quart bowl, combine the flour, Matcha tea powder, salt and baking powder; set aside.
4. In stand mixer fitted with a bowl, beat together the eggs, egg yolks, sugar and oil on medium speed until well-blended. Alternatively, you can use a 3 to 4-quart mixing bowl with a hand mixer.
5. Gradually stir in the almonds and the flour mixture (a little bit at a time) until a smooth, uniform batter has formed.
6. Transfer the batter to a smooth, floured surface and gently knead. You should add enough flour so that the batter does not stick to the surface.
7. Divide the batter into 3 even balls; set aside.
8. Take one ball and gently roll it out on a lightly-floured surface until it measures about 13 to 15 inches long. Transfer the log onto the baking sheet (leave room for two more logs).
9. Repeat rolling and transferring the dough log onto baking sheet, leaving about 1 to 1-1/2 inches in between each log.
Bake the Dough Logs:
1. Place the baking sheet with dough logs on a rack fitted in center of oven.
2. Bake the logs for 25 to 30 minutes or until dough springs to the touch and feels firm.
3. When done, transfer baking sheet with logs onto a a counter top; cool 5 minutes.
Cut Biscotti & Bake:
1. After 5 minutes, using a serrated knife, on a diagonal slant, cut down 1/2-inch from edge of one log (DO NOT USE A “SAWING MOTION” OR LOG WILL CRUMBLE).
2. Continue cutting 1/2-inch thick biscotti from the baked log; repeat cutting biscotti from the two remaining logs.
3. Place biscotti – cut-side down- on baking sheet.
4. Return baking sheet to oven and bake 5 minutes.
5. After 5 minutes, transfer baking sheet with biscotti to countertop.
6. Turn the biscotti over and bake once more for 5 minutes.
7. When done, transfer the baking sheet with biscotti to countertop to cool.
8. Freeze biscotti in double freezer food bags up to 1 month.
Text & Photograph ©2018 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
