- 1/2 cup Coconut Milk
- 3.5 oz Margarine or Veggie Shortening
- 1/4 cup Vanilla Almond Matcha Blend
- 2/3 cup soft brown sugar
- 1 tsp Baking Powder
- 1/2 cup Ground Almonds
- 1 tsp Cinnamon
- 3/4 cup Whole Almonds
- 1 tsp Xanthan Gum
- 2 tbsp Garbanzo Flour
- 3 tbsp Tapioca Starch
- 2 tbsp Potato Starch
- 2 tbsp Sorghum Flour
- Additional (white) Sugar to roll Biscotti Dough
- 2 tbsp Kyoto Matcha
- 2 tbsp Icing Sugar
- 2 tbsp Cornstarch
- 1 tbsp Water
- Couple of drops of green food color (optional)
- Preheat your oven to 350F/175C
- Combine soft brown sugar and margarine in mixing bowl, beat well (or stand mixer using paddle)
- Combine all dry ingredients, except whole almonds, into same bowl, stir with a fork or whisk to blend well.
- Mix dry ingredients into margarine/sugar, mix well until coarse crumbs form (slow speed on mixer)
- Add coconut milk and mix to a smooth dough, work in whole almonds.
- At this stage dough will be rather stiff & a little sticky – good!
- Line a baking sheet with parchment paper, top with a good handful of sugar.
- Place biscotti dough onto baking sheet and roll-to-coat dough in sugar. (this will help you shape and give you an awesome crunchy crust later on)
- Shape dough to long, uniform log first (approx10-12inchx2inch) then press flat to 1 inch thick, shaping dough into a neat rectangle (your choice of making mini biscotti or larger treats!)
- Bake in the middle of the oven for 35min. Remove from oven and allow to cool off completely.
- Transfer to a cutting board. Using a bread knife (aka serrated) cut to ½ inch thick biscotti.
- Line up sliced biscottis on baking sheet once more, turn down temperature to 325F /160C and bake again (biscotti =twice baked) for 25 minutes, turning biscottis over half way through baking time.
- Transfer ready biscotti to a cooling rack, cool off completely. Drizzle on glaze (if using) keep in airtight container up to month (if the last that long!!)
- Enjoy with a hot cup of Tea-Squared Premium Tea or New Matcha Tea Latte!
You will need:
Mixing bowl, whisk, baking sheets, parchment paper, bread knife, cooling rack
Share this Recipe